Alvin H. Danenberg, DDS February 18, 2016
If you can tolerate eggs, they are delicious and nutrient dense. They have to be; they have everything in them to make a chicken. I get my eggs from my local Farmers’ Market. One of my favorite breakfasts is a vegetarian omelet with fresh berries on the side.
But, my deconstructed omelet is my take for something slightly different. The sautéed vegetables are on the bottom, and the eggs (any-style) are on the top. The berries are off to one side on the plate. The veggies can be almost anything, and sometimes I add mushrooms as well as meat. The berries also can be almost anything. I love to add pomegranate seeds in season. Here is how I prepare it most of the time for me:
Ingredients:
Coconut oil for sauté pan
1 Shallot, chopped
2 Cups mixture of baby spinach, kale, and Swiss chard, – all chopped
3 Cloves of garlic, chopped
2 Baby bell peppers (various colors), chopped
Salt and pepper to taste
2 Eggs
Fresh blueberries, blackberries, pomegranate seeds
Preparation:
- Sauté onions in coconut oil on low heat until soft
- Add remaining veggies, garlic, and peppers and continue to sauté on low heat until tender
- Salt and pepper to taste
- Place on plate
- Cook eggs as desired (my preference is over-easy; my wife likes over-medium)
- Place eggs on top of sautéed veggies and add berries to the side of the eggs