Alvin H. Danenberg, DDS     February 18, 2016  

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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:

1. Sauté onions in coconut oil on low heat until soft
2. Add remaining veggies, garlic, and peppers and continue to sauté on low heat until tender
3. Salt and pepper to taste
4. Place on plate
5. Cook eggs as desired (my preference is over-easy; my wife likes over-medium)
6. Place eggs on top of sautéed veggies and add berries to the side of the eggs

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