Deliciously cooler weather greets me each morning these days, and I couldn’t be more pleased! I always look forward to this time of year. Houston may be brutal in the summer, but I can’t imagine prettier weather than lows in the 50s and highs in the 70s. Happiness itself.
Yesterday, my husband and I shared a morning date rather than our usual Friday night affair. I got up and threw together an omelet, then we caught a morning movie matinee. Breakfast turned out so well, I decided to share the recipe here. That way I won’t forget how to make it. We definitely want to have this one again and again. (Menu plan follows the recipe)
Omelet with Kale, Tomatoes, and Goat Feta
(Please forgive the shoddy photo. I promise it tastes better than it looks.)
6 eggs, preferably local and free-range (my omelet looks so yellow because the yolks are nearly orange)
salt and pepper
virgin, unrefined coconut oil
1 tablespoon butter (preferably cultured, grass-fed butter like Kerrygold)
1/2 onion, finely chopped
1 large clove garlic, minced
several leaves of kale, slivered (spinach, chard, or collards would work equally well)
handful of grape tomatoes, chopped
~2 ounces goat feta
Beat the eggs, salt, and pepper in a bowl and set aside.
In a saute pan, melt butter over medium heat and saute onion and garlic until soft. Add kale and stir until wilted. Toss in the tomatoes and cook until slightly softened. Season with salt and pepper. Turn off the heat and stir in goat cheese. Set aside to melt.
In whatever pan you use for omelets, heat the coconut oil over medium to medium-high heat. Pour in the eggs and allow to cook, turning once if possible. Spread the filling on one half of the eggs and fold over. Serve.
Monday
Breakfast: low-glycemic smoothie
Lunch: leftover taco salads (made with this GF seasoning recipe and this cilantro-avocado-lime dressing), tortilla soup, cultured veggies
Dinner: chicken curry (I’ll share the recipe on Tuesday for Kimi’s Nourishing Fall Carnival), veggies, green salad, cultured veggies
Tuesday
Breakfast: eggs and veggies
Lunch: leftovers, cultured veggies
Dinner: lemon chicken with thyme (I never got to it the other week when I planned it), steamed broccoli, green salad, cultured veggies
Wednesday
Breakfast: low-glycemic smoothie
Lunch: leftovers
Dinner: Lemon Lentil Soup with Collard Greens, green salad, and quinoa for J, cultured veggies
Thursday
Breakfast: eggs and veggies
Lunch: leftovers
Dinner: Mediterranean Chicken with Roasted Peppers (from Karina’s Kitchen), green salad, and brown rice for J, cultured veggies
Friday
Breakfast: low-glycemic smoothie
Lunch: leftovers
Dinner: leftovers
Saturday
Breakfast: another omelet!!
Lunch: leftovers
Dinner: Beef and vegetable soup, salads, cultured veggies
Sunday
Breakfast: low-glycemic smoothie
Lunch: leftover soup
Dinner: leftover soup, salads
For more menu plans, visit the Organizing Junkie.
Oh how I love omelets, yours looks so good!!
Yum! Looks delicious!
That omelet looks fantastic! Thanks for sharing the menu as well. You blog is great inspiration for healthier eating!
Org Junkie — Thank you. I love omelets too! I neglected to mention that this is the first *successful* one I’ve made in a long time. I used to prepare them at least once a week, but somewhere along the way I lost my knack for it. I’m glad it’s back!
Kimi — Thanks! It was such a pleasant surprise.
Da-Niel — Thank you.
I appreciate your kind words about my blog. It’s always so encouraging to get good feedback.
Man does that omelet look delicious. I’ll have to share this one with the hubby.
Rona — Hope you two like it!