#Broccoli ~ #Black-eyed Pea #Omelet with hot sauce...

#High protein breakfast

 

To keep my muscles in shape... I have to eat Protein... so here is a meatless high protein breakfast that you don't have to drink... 

 

This was made in about 15 minutes... including the thaw time for veggies and plating...
I would say this is the recipe... but truthfully this is more of... what do I feel like creating today....and then assembly it... that is... if you do the food prep before hand...
~ Ingredients ~
2 Eggs ~ 1/4 tsp Turmeric ~ Handful of Broccoli ~ 1/2 cup Black-eyed Peas
1/4 cup of chopped onions ~ 1 piece of a Cinnamon Stick ~ 3 Whole Cloves (making sure to count and remove same amount...stick and cloves)
~ 1/4 tsp Minced Garlic ~ Kosher Salt ~ Pepper
~ Hot Sauce.. I used  Sriracha Hot Chili Sauce
Cold Pressed Coconut Oil or Extra Virgin Olive Oil
Optional: Protein Powder ~ Milk ~to eggs
Total time: 15 minutes... this includes plating and hot sauce drizzle ;-)

First I used Coconut Oil in a medium-hot pan... Sauté the Onions alone for a bit to soften... then add a pinch of Salt this allows the onions to *sweat*... then add the *Cinnamon stick and Cloves* it will release its oils and when you can smell them... about 5 minutes or less... its time to add the *Black-eyed Peas*... When they have warmed up... reduce to medium heat... add the *Minced Garlic* time along with the Broccoli...

With each stage of veggie cooking... it's time to get the eggs ready..

You will need to whip 2 EGGS and a medium bowl... this will give you the room to get volume in your eggs... by adding 1/4 tsp Turmeric I have increased my natural pain relief benefit... as for adding it for the art of the food... it gives the yolks a wonderful (dark...depending on amount used) yellow color... Add the Salt and Pepper... Optional protein powder is added now as well... At this point you may or may not add a small amount of milk... I did NOT add milk... if you do add the milk... do not add to much milk or the eggs will not hold their shape... also the eggs will become watery... until they are completely *incorporated*... that just means to mix it well... Heat your pan before you make your eggs... by holding your hand over the pan about 2 inches... you can feel the heat from the pan... it's time to the add your oil... I use #Cold Pressed Coconut Oil... but you could also use #Extra Virgin Olive Oil (as Rachel Ray would say "EVOO")... I prefer the heather fats to work with... I have found that... as my eggs are cooking... I can gently pull the eggs from the sides of the pan with a spatula creating an open space in the pan... while I gentle roll the pan... it allows the raw, loose eggs to roll off the top of the cooked egg... allowing them fill that opening I have just created... two benefits happen from this... first... eggs cook faster... second... it creates volume in the omelet...
win - win...

Now its time to Plate!...

I like to fill my omelet while it is in the pan... to do so... I only put filling on one-half of the omelet... In order to flip the egg over the filling... you need to loosen the omelet from the pan... do this by running the spatula around the edge of the pan loosen... this will start to release omelet from the pan... slightly tilt the pan as close to the plate without touching... once the filling side slides onto the plate...gently lift the pan and lay the other half over omelet... then drizzle on the Hot Sauce

Another option to release omelets: 

 

Believe it or not... there are many ways to release an omelet from a pan... When I was stronger...  I liked to slightly tilt my pan with the filling side ready to leave the pan first... with a constant gently pounding motion to my fore-arm it will release quickly and plate beautifully...

 "Never waste food" and "there are no mistakes in cooking...it's just new recipe waiting to happen'...  Grandma Marion