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The joy of omelettes in pictures

31/01/2014
The more colours the better! Vegies for the omelette.

The more colours the better! Vegies for the omelette.

My great friend and naturopath colleague Kathleen Murphy recently wrote this excellent post about some new research regarding how eating the right type of breakfast can reduce your risk of metabolic syndrome.

I’ve written before on my love of the popular breakfast meal, the omelette, and I’ve shared my dairy-free omelette recipe. I don’t consider them to be only a breakfast food. Omelettes also make excellent, quick and easy lunches and dinners. And oh boy, by varying the ingredients you add to the egg mix you can create a range of tasty delights.

The ingredients you can add are endless, but here are some I like:

  • Tomatoes
  • Eggplant
  • Sweet potato
  • Pumpkin
  • Mushrooms
  • Capsicum
  • Zucchini
  • Harissa chilli paste
  • Fresh chilli
  • Fresh herbs

And here are some omelettes I’ve made lately:

Cherry tomato, Spanish onion and fresh basil leaves

Cherry tomato, Spanish onion and fresh basil leaves

Pumpkin, harissa, cherry tomato and mixed fresh herbs

Pumpkin, harissa, cherry tomato and mixed fresh herbs

Kalamata olives, grape tomatoes and dill

Kalamata olives, grape tomatoes and dill

Sugar snap peas, cherry tomatoes, pumpkin and parsley

Sugar snap peas, cherry tomatoes, pumpkin and parsley

On looking at these photos I’ve realised I seem to have a great fondness for cherry tomatoes. I promise that they aren’t in every omelette I make, just the ones I photograph apparently!

Have you got a vegie omelette combination that’s a winner? Share it in the comments.

For further information on Chinese Medicine contact Dr Sarah George (Acupuncture).  Sarah is a practitioner of acupuncture (AHPRA registered), massage therapy and natural health at her Broadbeach clinic and is the Chinese Medicine Senior Lecturer at the Endeavour College of Natural Health Gold Coast campus.

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