Post: #1

I like to start the day with an omelet. I imagine many of you do to.

How do you make yours?

At the moment I do 3 eggs and 2 bundles of spinach (frozen, chopped, then microwaved).

It's good.

I've considered adding perhaps chicken sausage and also cream.

Post: #2

My favorite is with tuna and parsley. Though almost anything can be added to an omolet. I do it many times to start the day on weekends, or when not in the mood to cook more complicated dishes.

Post: #3

(07-14-2017 08:50 AM)Rocha Wrote:  My favorite is with tuna and parsley. Though almost anything can be added to an omolet. I do it many times to start the day on weekends, or when not in the mood to cook more complicated dishes.

Canned tuna? Fresh parsley?

Post: #4

(07-14-2017 08:53 AM)nomadbrah Wrote:  

(07-14-2017 08:50 AM)Rocha Wrote:  My favorite is with tuna and parsley. Though almost anything can be added to an omolet. I do it many times to start the day on weekends, or when not in the mood to cook more complicated dishes.

Canned tuna? Fresh parsley?

Yes to both. Preferably canned tuna in water, not in olive oil or sunflower oil.

Post: #5

I start the day with butter coffee (also known as Bullet-Proof Coffee). But I usually have an omelet or scrambled eggs later in the morning as a sort of brunch. Since I work at home most of the time, I do tend to eat better.

The ingredients I use varies from day-to-day. A bit of grass-fed butter added in for flavor is an excellent regular item to include. Mushrooms are perfect for an omelet. A bit of high-quality cheese in the winter months adds substance. Some meat from time to time is a nice addition. Black olives are always welcome into the mix.

Spinach is always good; I use the baby spinach leaves that come in the plastic box. Available at most (US) supermarkets. It cooks well in omelets and doubles as great salad greens.

Post: #6

Screws omelettes.

Sunny side up baby. The yolk helps lubricate the rest of the egg and you can pound them down a lot quicker.

Post: #7

I do an omelet almost every day. I make a batch of meatballs and then for every omelet I do 4 large eggs, 2 chopped up jalapenos and 2 broken up meatballs which are loaded with onions and spices.

Post: #8

Four egg bacon omelet cooked with spinach, tomatoes, black olives and feta.

Post: #9

Take chopped up bacon and fry it with a chopped onion. Once it's done, add a chopped tomatoe and butter. Cook for a bit. Add 3-4 eggs and spices you like. Cook till ready. Delicious, inexpenisve and healthy.

Post: #10

If you can't be bothered to learn how to cook an omelette, despair not, fritattas are the way to go.

They are basically an egg pie, with whatever fillings you want, that you start in the pan, but finish in the oven.

I tell people, though it isn't strictly true, that it is a quiche without a crust.

Can be eaten for any meal, served hot or cold, and filled with whatever the hell you want.

http://www.epicurious.com/expert-advice/...pe-article

You can even pretend it is ethnic. Bell peppers, chorizo and hot sauce, and you have a Mexican omelette.

No skill involved for non cooks, but you get credit for being able to make something classy like quiche. You could put leftover Chinese take out in it, and a little blob of hoisen sauce on the side and you just cooked Asian.

As long as you have a non stick pan that can handle being put in the oven you are good to go.

Don't know what else you want. Easy, fast, can use left overs, can serve for any meal, hot or cold (with a strong frame, you could call it anti pasto). Get credit for being a better cook than you are.

Post: #11

Three eggs, chopped onion, olive oil and topped with cheese, garlic salt and black pepper plus some Mrs. Dash. Sometimes I'll fry some potatoes to go with it, but that just adds a lot of starch, so I don't do it that often.

Post: #12

3-4 eggs with a pinch of salt & pepper is my default.

Sometimes I throw in some chopped cucumber, sausage (cocktail weenies that is), mushrooms and bell peppers.

Post: #13

Nice recipes guys! I enjoy omelettes but have them infrequently. Am a fan of basil and oregano, along with smoked salmon.

When cooling eggs and animal proteins in general be aware of AGE (advanced glycation end product) formation when cooking animals proteins (Maillard reaction). Also the cholesterol in eggs is oxidized to varying degrees during cooking. You may not notice it immediately but you would be causing overall oxidative damage to your body which over decades will cause higher disease risk.

On non-omelette egg days, I like to wrap a soft or medium boiled egg with fork in the road pastrami and sprinkle turmeric and garlic salt on it. And drizzle some grass fed butter on top as well.

The Mercola article has references/sources at the bottom.

https://www.google.com/amp/articles.merc...efits.aspx
https://raypeatforum.com/community/threa...eggs.2385/

Post: #14

4 eggs, handfull of spinach, 1/4 cup or so of finely diced ham. Scrambled.

Couple spoonfuls (probably about a cup) of a bacon/onion/cabbage mix (I make it in batches that last 4-5 days).

2 slices of Bread.

Multivitamin, fish oil, 100mg zinc, creatine.

Post: #15

It is still hot. Added some shrimps in the mix.

   

Post: #16

(07-14-2017 11:13 AM)aeroektar Wrote:  I do an omelet almost every day. I make a batch of meatballs and then for every omelet I do 4 large eggs, 2 chopped up jalapenos and 2 broken up meatballs which are loaded with onions and spices.

Yea. Jalapenos. Good choice. Real spicy stuff it the morning sure helps help wake you up.

Post: #17

(07-14-2017 01:54 PM)debeguiled Wrote:  If you can't be bothered to learn how to cook an omelette, despair not, fritattas are the way to go.

As long as you have a non stick pan that can handle being put in the oven you are good to go.

Any recommendations on oven-friendly non-stick pans? Models and where to buy?

Post: #18

I am no expert on cookware. I just buy what is affordable and available near me.

I am hoping Veloce will make an appearance in this thread, he has many answers.

Post: #19

(07-16-2017 03:46 PM)debeguiled Wrote:  I am no expert on cookware. I just buy what is affordable and available near me.

I am hoping Veloce will make an appearance in this thread, he has many answers.

I just found one today and picked it up. A Cuisinart Green Gourmet. Works with all forms of heat and is billed as "oven safe" on the box. Good price too: $20 for an 8-inch model.

Will break it in on the stove tonight and see how well it does at breakfast.

Post: #20

Two eggs, cheese, salsa.

I am a simple man.

Post: #21

Has anyone mastered the goat cheese omelet? It's been a waste of money, cheese and eggs for me so far.

Post: #22

And bacon and egg ice cream for desert?

I have actually made this.

Post: #23

(07-16-2017 11:54 AM)EEB Wrote:  

(07-14-2017 01:54 PM)debeguiled Wrote:  If you can't be bothered to learn how to cook an omelette, despair not, fritattas are the way to go.

As long as you have a non stick pan that can handle being put in the oven you are good to go.

Any recommendations on oven-friendly non-stick pans? Models and where to buy?

You can use a cast iron pan. When you season it it enough it will become non stick.

Post: #24

(07-15-2017 10:06 AM)Rocha Wrote:  It is still hot. Added some shrimps in the mix.

With all due respect that looks like you cooked vomit.

Aloha!

Post: #25

2 eggs, oz of chopped onions, half a bell pepper, one sausage link, 1/2 of shredded cheese.