DAY 15- LEFT-OVERS OMELETTE

Eggs are a healthy breakfast option for those shifting from a sweet breakfast to a savoury one. Even though a couple of eggs are not going to provide you with the amount of high-quality proteins you actually need to function optimally, they are a great start.

I often make omeletettes with whatever ingredients I find nearly rotting in the fridge. Today I had some kale and a bit of pancetta I’d bought specifically to make carbonara before starting the paleo reset challenge.

Ingredients (for 1 hungry person, maybe 2):

3 large eggs

2 tbsp E. V. Olive oil

1 large shallot, peeled and minced

90 gr (approx) of kale, sauteed, just the leaves

30 gr pancetta, diced and pan fried until gold and crisp

1 Tbsp of minced fresh herbs (I used parsley and thyme)

salt and black pepper to taste

Beat the eggs in a bowl with a fork until light and fluffy, season them with salt and pepper. In a small non-stick pan heat the oil, add the shallot and cook until soft, then stir in the kale and herbs. Cook stirring frequently for a few minutes until the kale is cooked, then add the pancetta. Pour the egg mix in the pan and gently disperse with a spatula. Cook for about 3 minutes on medium heat, until the bottom firm and the edges just start lightly browning. Using a spatula, flip it quickly upside-down. Cook for another minute or two. I like my omelette “baveuse”, if you like your eggs firm cook up to 4 minutes longer.

Enjoy hot!