Good Morning world and thanks for tuning in to another day here on Planet Magnet. Today the weather is not so good and the sun has not got his hat on but I am in good spirits and am trying to remain so as I look out of my office window at the grey clouds whilst dreaming of going to the shops and buying some shorts.
Yes that is right. I have NO shorts that fit me!
Obvious really when you think about it but not to me. I hadn’t even considered the fact that I would be a completely different size year on year and with the being the first year then this has to be the biggest change of all!
Anyway, enough of shorts and summer weather.
I must very quickly apologise for going AWOL yesterday and having nothing for you guys to come over and read . Pretty poor considering the weekend was also light on content.
Get over it.
I’m here now with an amazeballs recipe that has just been born in my kitchen out of pure necessity – it’s amazing what forgetting to go the supermarket will do for the creative juices, especially when one is a s hungry as I!!
So what have we got today?
Well I have decided that one meal that regularly gets forgotten is breakfast so I have designed a very fresh Omelette with some spices and some protein and figure it is just the thing to pick us up on such a dull day, so here goes….
- 4 Eggs.
- 1 Romano Sweet Pepper – finely chopped.
- 1 Medium sized Red Chili – finely chopped.
- 6 Spring Onions – finely chopped.
- 1 Punnet Mushrooms – finely sliced.
- Himalayan Pink Salt.
- Cracked Black Pepper.
- Chicken Thigh Fillets – Precooked
- Coconut Oil.
Take the Chicken Thigh Fillets (I used some Garlic flavoured ones) and put into a small roasting dish, cover with Tin Foil and place in the oven.
Take the Eggs, crack into a bowl, season with the Salt and Pepper then beat until blended.
Finely chop the Spring Onions, the Red Chili and the Romano Pepper, then add them to the mixture.
Take some Coconut Oil and warm in a pan the slice the Mushrooms into the same pot whilst seasoning them with Salt Pepper and Chili Sauce – I said it was a grey day….!
Finally, take some more Coconut Oil and put in a large frying pan to heat.
Add the chopped Chicken, Mushrooms and the Egg and Salad Veg mixture.
Distribute around the pan until it starts to form a kind of Omelette shape and then begin to cook, firstly on the hob.
Then secondly in the oven.
Remove when browned.
And serve in a pre warmed dish.
Stay out of the fridge.