Anyone who knows me, knows that I love savory things. I prefer eggs and bacon to pancakes any day. I love eggs! They can be added to most any meal for that extra kick of protein. Their versatility is vast. My favorite thing to do with eggs? Why make an omelette of course! Here are some basic steps to making an omelette and, if all else fails, it can become a scramble.
- 1 tbs butter
- 2 eggs
- 1 tbs milk
- salt and pepper
- Heat a pan with the butter on medium heat.
- Whisk together the eggs, milk, s&p. Whisk it well! You want this to have some fluff.
- Gently pour the eggs into the pan and spread out.
- Let it “set”. You want to allow the eggs to cook, but not turn brown. Bubbles will form under the surface. This will tell you that you can:
- Gently nudge the eggs with a spatula. Allow the top runny egg get underneath to cook. This will kind of look like a giant egg pancake.
- Next, flip it! I use a wide spatula for this because I still suck at this part.
- Add your innards to one side! And carefully fold the egg pancake in half. Let it cook for another minute or so. A tip: I sometimes cover the pan but allow a vent for the steam to escape through.
- Eat it!
For this to be the pig omelette:
- bacon, cut and cooked about 2 strips to 2 eggs.
- Diced bell pepper and onion to equal a 1/4 cup sauteed
- chopped deli ham, I’m resourceful and if we have that, I add it!
- I add 1 tsp hot sauce to the eggs while whisking for a kick.
- shredded cheese! As much as your heart wants. I had cheddar and topped with smoked Gouda.
Don’t stop yourself there, what other things are good to put in your omelette? Crispy hashbrowns? Maybe try a caprese omelette with roasted cherry tomatoes, mozz, and basil?
Take a bite!
My daughter Ellie will be 2 this weekend. I can’t believe how quickly time has flown. She is our last baby and while I’m slowly learning to savor the final baby moments, she definitely suffers from being the “second child”. What do I mean by this? Well… with our first I made homemade baby food, organic non gmo everything, special meals created out of a baby food book to help meet all of her needs. With Ellie? Pouches. Store bought food, food from the floor, how old is that water bottle, I s’pose dirt is fine… Ellie has come to love her morning routine that consists of two store bought pouches followed by her actual breakfast meal. When she was sick she only ate pouches because her cold irritated her and she couldn’t breathe and chew at the same time. Talk about problems…
We were spending $30-50/month on pouches. Ridiculous. Instead of cutting her off entirely, I decided to finally buy the reusable pouches. This is great for your wallet, your child, and the environment. I bought the Nature’s Little Squeeze pouches. These are the 7oz ones as shown in the picture. I chose these because they are larger for bigger bellies, dishwasher safe, and can be put in the freezer or fridge. The ziplock like seal on the bottom holds up well, even when curious toddler fingers try to open it.
I wanted to share a smoothie I made that even our 5 yr old loved once she got over the “baby food” pouch. I wind up making something fresh every 4-5 days depending on how much Ellie finds she wants. The food can keep for about a week in the fridge. Due to it being winter and there aren’t a lot of quality fresh fruits, I have chosen to buy a large bag of fruit/berries from Costco from the freezer section. I like to hide vegetables in the pouches because Ellie is still turned off by spinach.
In the blender:
2 cups spinach, 1 cup mango, 4 large strawberries, 1 banana, one can coconut milk with the fat, 1 tsp ground flax seed, 1 tsp nutritional yeast
Blend this up and separate it into the pouches. Yum! I had to beg to have a taste. If you find it too thick, add little by little some almond milk (we use unsweetened vanilla)
*If you use something like blackberries or raspberries where the seeds can be hard to take in (myself and my girls are big on texture), try blending then straining the berries to help get out the seeds.
Do you love applesauce? I don’t in particular, but my family does! My husband loves to take a huge mason jar to work so he can snack on it through the week. I have come to appreciate making my own, as I like to make my own everything. Our local grocery stores sell bags of apples for $1, maybe a little more when the produce starts to bruise. I like to take advantage of the sales and will buy a few bags to make this super easy sauce!
You’ll need a crockpot for this recipe. I love the “set it and forget it” way of cooking while I go about my day. I like to leave the skins on because it can give a really pretty color to the applesauce. Penzeys spices are worth every penny. I am in no way affiliated with them, but I sure do love to use their spices!
- 8-10 apples seeded and cubed
- 1 tsp cinnamon
- 1/2 tsp Penzeys apple pie spice
- 1/3 cup orange juice
- zest of one small orange (optional)
- Into the crockpot, set on low, combine all ingredients.
- Let cook for 4 hours or until apple can be easily pierced with fork.
- Using an immersion blender, blend up the ingredients and carefully transfer into mason jars or tupperware containers. Can freeze or be left in the fridge for up to 2 weeks.