Have you noticed yet that there’s loads of cross over ingredients in this weeks recipes? Thats’s because that’s how I normally plan my meals, and it’s oh so convenient. These golden turmeric and ginger laced omelettes are perfect for breakfast, lunch or dinner.
This is also another gut makeover friendly dish cos that’s my current vibe and I can’t test things I can’t eat because you will not see me wasting food! The not wanting to waste food is also why I decided to post these this week, they’re a great way to use up leftover slaw or cabbage! If you make a slaw during the week then make these delicate omelettes for brunch on the weekend and fill them with your leftover slaw.
Slaw is also an excellent way to use up loads of different vegetables and eating a variety of different vegetables each week is great for your building a healthy gut. Plus there’s turmeric and ginger in the omelette and they both have anti-inflammatory properties. You should be getting about 2 serves of vegetables in with this meal, which is an excellent start to the day if you’re eating it for breakfast.
I’ve been having this for breakfast with a little mini smoothie on the side, with half a banana, cinnamon, coconut water and chia. If you’re not on a gut makeover and being deprived of your beloved sourdough, then serving with a buttered slice of sourdough would make for an ahhhmazing weekend brunch. Oh my god you could put miso butter on it. Oh you lucky human you.
1-2 tsps olive oil
3 tsps tamari
1/2 tsp turmeric
1 tsp ginger
1/2 tsp fish sauce
few drops sesame oil
2 tsps sesame seeds, toasted
2 cups green cabbage, shredded
1 small carrot, grated
2 Tbs finely sliced spring onion
1 tsp tamari
1/4 tsp fish sauce
few drops sesame oil
Juice and zest of 1 lime
1 tsp toasted sesame seeds
1 Tbs shredded mint leaves
1 Tbs coriander leaves
2 Tbs roasted peanuts
finely sliced spring onion, coriander and mint
1 radish, finely sliced
1 birds eye chilli, finely sliced (optional)
2 tsps whole egg olive oil based mayo (optional)
In a medium sized bowl mix together all the slaw ingredients, scrunching together with your hands to help the cabbage soften a little, and set aside.
Take two bowls and place two eggs in each one. Divide the rest of the omelette ingredients between the two bowls (i.e 1/4 tsp turmeric in each one and so on). Add 2 Tbs water to each bowl. Beat well to combine.
Place a 20cm heavy based fry pan on medium heat. Add 1 tsp of oil and swirl to coat the bottom of the pan. Pour in one bowl off eggs and swirl to evenly coat the bottom of the pan. Whn the omelette starts to bubble swirl any uncooked mixture towards the edges. Remove from the pan when there is still a little unset yolk in the centre and place on the plate you will eat from. Repeat with the remaining eggs. Place on second plate when cooked.
Divide the slaw between the two omelettes (you can fill with as much or as little as you like and eat some on the side if you prefer). Top with radish, herbs and other suggested garnishes and a drizzle of mayo if using.