Super Egg-TASTICK! Day 4.

Hello my Superfooding beauties!

Today I have a super treat for you!  I was in a nostalgic mood all day and was really craving something comforting, easy to make and freaking tasty.  So I decided to make a baked Omelet!  This is no ordinary omelet, no no no.  This omelet is packed full of awesomeness.  As I promised you all four days ago that I would pack in 50 superfoods into 7 days worth of recipes I saw that I really needed to go full force today and that’s just what I did!  I loaded this puppy up with 8 superfoods!  Sweet jesus you are going to love this one.

Baked Organic / Free Range Egg Omelet with Brussel Sprouts, Asparagus, Artichokes, Tomatoes, Cauliflower, Spinach, Fresno Chilies, Serrano Chiles and Garlic.  Topped off with some low-fat Goat’s Milk Feta and Scallions

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Look at this piece of yummy in your tummy dish…which I have to mention is totally suitable for either breakfast, Lunch or Dinner!  Triple whammy right there!

Here’s what you need!

8 each free range / organic eggs, whipped in a bowl – eggs encourage weight loss, they are low in calories, high in vitamins D & B-12, high in amino acids and promote eye health

1/2 cup Cauliflower, cut into small pieces and lightly roasted – cauliflower is high in vitamin C and manganese and is also and antioxidant

1/2 cup brussel sprouts, quartered and lightly roasted – B. sprouts are high in vitamin A, C and K.  They also assist in brain and nervous system development.  Mama’s to be…eat lots of these!  🙂

3 each baby artichokes, cleaned and lightly roasted – artichokes are high in potassium, fight cancer and heart disease and help with high blood pressure

1 cup spinach, lightly sautéed with garlic – aside from repelling vampires (yes I fully believe in vampires!  so what!)  it also helps lower cholesterol, fights high blood pressure and fights against cancer.

1 each red fresno chile & 1 each serrano, sliced raw – hot peppers helps with digestion and help improve the immune system…they are also and aphfrodisiac….oh la la.

12 each pieces of asparagus, lightly sautéed – see day 2’s post for the health benefits of asparagus.

scallions and low-fat goats milk feta to garnish

Whip your eggs with a little salt and black pepper and pour them into a cast iron skillet.  toss all of your vegetables together (except the pepper, scallions and cheese) and evenly place them in the egg mixture.  Let the mixture bake in the oven at 350 for about 15 minutes, or until the center is firm.  The mixture will be a little “wet” as the vegetables with leak some water.  I like my eggs a little runny so I go even less time in the oven.  Once the eggs are cooked  to your liking pull the cast iron from the oven, sprinkle on the fresh chiles, eta and scallions and scoop out your portion with a large spoon and munch away~~~ 🙂  Chomp!

Tune in tomorrow for day 5 of our superfood challenge!

 xoxo,

Chef D

 

 

 

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