I’m told that one should have two cups of vegetables per day. Cooked. Uncooked. Whatever – just get that two cups into you every day. This second or third hand from some celebrity chef or other. I couldn’t find the source quickly so… – if you know you can leave it in the comments.
I grew up in the 60s so was exposed to the books of Adelle Davis and her philosophies on nutrition and eating. “Breakfast like a King” she says. So, most days my first breakfast(I also like the Hobbit form of two breakfasts when I can) consists of a pretty healthy omelette.
Sometimes I will alternate Feta and Spinach for the Pecorino)
Sometimes I add Basil Pesto or Sundried Tomato paste for something a little different as well. The Basil Pesto is great!
Pretty simple really. Sauté the veggies until the onions are, well, sautéed. I mix the eggs with the cream, salt, pepper and whatever spice I feel like that morning and pour over the veggies. Grate the cheese into the eggs while in the pan. Cover and let cook about halfway on a low/medium heat – don’t let cook too fast. Meanwhile oven is on low broil. Once eggs are partially cooked uncover the pan and put in the oven. Keep the light on in the oven so you can see when ready. This will depend on how far along you cooked before placing in the oven. Timing is going to be different for every stove top and every oven. I can usually tell when done by the aroma. Remove from the oven(please use an oven mitt) and serve. You can cover for a minute if you want – sometimes it comes out the pan more easily when you do this.
I garnish with my homemade Peach Chutney or Mango Chutney and usually a bit of hot sauce.
Don’t over cook the veggies before you put the eggs in. Don’t be shy on the cheese. Don’t ever be shy with the cheese.