- Four Eggs
- 1 tsp Milk
- 1 tsp Olive Oil
- 1/2 cup Grape Tomatoes
- Triple Creme Brie (also good: another triple creme, Delice de Bourgogne)
- Baked Salmon (5-6 ounce fillet of salmon, 1/4 onion, 3 slices apple, one clove garlic, salt and pepper. Preheat oven to 400F, place salmon on sheet of parchment paper. Place apples, onions, garlic and seasoning on top of salmon and twist up parchment paper. Bake for 15 minutes. Set aside for at least ten minutes before removing from skin, cutting into pieces and adding to omelette. Only use half and save the rest to top a midday salad.)
Mix until the eggs, olive oil and milk create a nice frothy mixture. Preheat your pan on medium heat for at least five minutes before adding the omelette. Grease your pan with your grease of choice (I use an organic cooking spray instead of butter). Once you’ve poured your egg mixture in, swirl it around so it evenly coats all sides of the pan. Keep doing this every 15 seconds until the omelette begins to firm up.
As it cooks, sprinkle with fresh dill, if you have some. Dried works just as well. Take triple creme brie, distribute down center of the omelette. Add freshly baked salmon and sliced grape tomatoes on top of the melting brie. Fold omelette in thirds, flip and either serve whole to one VERY hungry person, or cut in half while still on the pan, as I did. Leave it on the pan once it’s been halved for an extra 30 seconds. Then serve.
I’ve been without coffee this year and this is the first morning I’ve felt this much energy since giving it up. It must be the salmon!