We often take the meals we eat for granted, I know I used to; seldom any thought or consciousness into what we put in our bodies. Over the past few years of self healing and recovery, I’ve learned to be grateful for simple meals, for healthy decisions, for nourishing and not punishing myself, and for the incredible opportunity to lead this one life contently, fully, and with beautiful food.
Breakfast for lunch today with all the favs; eggs, cheese, garlic mushrooms, and spicy enchilada sauce. Obviously this resulted in divine deliciousness!
2 serrano peppers, finely chopped
5 garlic cloves, chopped
2 tbsp olive oil
8 oz baby portobello mushrooms, chopped
1 yellow bell pepper, chopped
1 tsp coarse kosher salt
1 cup trader joes enchilada sauce (or any brand you prefer)
handful cilantro + parsley, chopped
2 tbsp ghee (I make my own ghee from unsalted butter)
3 eggs + 2 egg whites (or 6 tbsp liquid egg whites) , whisked well together
handful of cilantro, finely chopped
1/2 tsp coarse kosher salt
3 tbsp shredded mozzarella
2 tbsp shredded amul indian cheese (if you don’t have this, use more mozzarella or any melty cheese of your preference)
Heat olive oil over medium heat in a skillet. Add chopped garlic and serranos and fry for a few seconds.
Add in chopped mushrooms and fry until the mushrooms are crispy and golden brown, this takes about 7-8 minutes. Make sure you keep moving the mushrooms around gently to ensure all sides are crisped evenly.
Add the chopped yellow bell peppers, measured salt and mix well. Cook until the peppers soften, about 5 minutes.
Pour in the enchilada sauce, mix thoroughly, check seasonings and remove from heat. Top with the chopped herbs and set aside.
To make the omelette,
Heat ghee over low heat, added the measured salt and chopped herbs. Fry for 10 seconds.
Gently pour in the whisked eggs, and let it set on low heat for about 5 minutes, covered with a lid.
Slowly start unfolding the edges to check if done, and if the center is still gooey, then cover with a lid and wait another minute.
Sprinkle all the shredded cheese over the omelette, and slowly flip into half to get the perfect fold. Let the cheese melt, takes about a minute. Turn off heat.
Serve hot with the spicy saucy mushrooms and peppers!