Friday, May 22, 2009

Broccoli Slaw Omelet

So, I had a Pampered Chef cooking show a couple of weeks ago. We made this yummy recipe, Thai Chicken Stir-Fry served over rice and a salad (for more meal options!) It was the perfect recipe for me. Most of the PC recipes call for boxed mixes and prefab foods. This one was all fresh whole foods. Perfect!

One of the ingredients that I bought was broccoli slaw. It's a prepackaged salad mix (which is technically prefab, but still a whole real food). I had never heard of it before. But it was on the list, so I bought it.

After the party, there was half a bag of broccoli slaw left. Upon further discovery, I realized that broccoli slaw is just shredded broccoli stems with a few shredded carrots thrown in for color. Well, now that I know that I can totally make my own this summer when the broccoli is garden fresh. But I digress...

I had to figure out a way to use up the leftovers. I've been eating eggs for breakfast a lot lately. One morning as I opened the refrigerator to grab an egg, I saw the broccoli slaw and was hit with inspiration. Of course! A broccoli slaw omelet!!

(Now, technically, it is actually more of a scramble than an omelet, but it's my recipe, so I'm calling it an omelet anyway.)

First, melt some REAL butter in a hot skillet. Then throw in a handful of broccoli slaw. Cook until the broccoli slaw is crisp-tender, about 4-5 minutes.

Break your egg (or eggs) into the pan and stir them up real quick to scramble. (I used 3 "banty" eggs from Tanna - they are half the size of normal eggs and have very yellow yolks an account of the chickens being free-range and grass fed.)

When the eggs are mostly set, flip over and cook until done.

Finally, butter up a slice of homemade bread and pan-fry it while the pan is still hot. Sprinkle the eggs with a little seasoned salt and enjoy!

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