You may have noticed by now that I’m a fan of simplicity. The right mix of ingredients can orchestrate a fine meal with little compromise of time or effort. And timing is everything.
Lately work has been BUSY. Which is amazing and really exciting and its only the beginning and I’m ready to take off and show this wonderful city what I’m capable of. My last few weeks have been hundreds of kilos of food. If I’m not preparing it I’m designing menus, talking with vendors, grocery shopping, researching recipes, re-arranging my fridge, it’s twenty-four seven food.
On top of that I’m on my feet ALL day and night cooking then transporting then serving and cleaning and packing and unpacking. You could say that I’M OVER FOOD by the end of the day and just want it out of my sight. Then I realize that I’ve barely put anything in my stomach other than a taste here and a taste there. Not good, Liza. I need my strength with all these upcoming projects (puerta cerrada!!) just weeks away!
But time is an issue. I need a meal I can prepare in 5 minutes that’s loaded with superpower ingredients to give myself the energy I need. The power omelette has become just that.
So what’s so powerful about her? She’s loaded with protein, fiber, omega 3, calcium, iron, vitamin b6 and she’s freakin’ tasty!!! I have her lunch with a slice of multi-grain bread and find myself satisfied throughout the evening.
Power Omelette ::
- 3 eggs
- black beans
- avocado, thick long slices
- tomato, small dice
- jalapeno, sliced
- salt & pepper
- hot sauce
I always have black beans in my kitchen. Monday mornings I cook a kilo and store in them the fridge to snack at during the week for healthy lunches and guest appearances at the dinner table. I’m not the biggest meat eater so rice and beans are a great and cheap way to get protein. That and I’m totally in love with them!! If you’re not a bean addict like me, grab a can of pre-cooked beans and you’ll be good to go.
Season the cut tomato and avocado with lime, salt & pepper and set aside.
In a mixing bowl beat your eggs hard. Add a touch of milk, salt & pepper, and a dash of hot sauce. Place the butter in your non-stick pan over high heat and allow to bubble. Add your egg mix and shake the pan back and forth while scrambling the mix with a fork in your other hand. Do this for about 10 seconds. Add a big spoonful of black beans on the top half of your egg mix then generously sprinkle with tomatoes, avocado, and jalapeno.
Using a rubber spatula carefully flip over the bottom half to create a half circle. Cook for another 30 seconds and transfer to plate. Garnish with tomato, jalapeno, cilantro and chow down.
*If black beans & jalapeno aren’t your thing feel free to change it up. There are no rules with omelets, just don’t brown the eggs!