No long tomes today, just bright pretty pictures.
Because if I get started (really America-land? Trumpf? What the fuck are you thinking?) I may never stop, and it won’t be pretty or bright. And right now there are enough dark angry things out there, so I’ll refrain for the time-being from feeding the machine.
If you need me I’ll be hoping the words of this inspirational woman get through to the hecklers and burying my fears for the future in mounds of rainbow coloured fruit. And if neither of those things do it for you this owl might.
Fruit Omelette & Blueberry Muffin Croutons
Yep, I put fruit in an omelette. Don’t worry, you’ll get over it — and if all else fails just think of it as a pancake without flour. Topped with a muffin. Boom.
- 2 eggs, lightly beaten
- strawberries, sliced
- olive oil
- 1 day-old blueberry muffin (or 3 mini-muffins)
- orange, cubed
- figs, quartered
- pink grapefruit, segmented
- mint leaves
Cut muffin(s) into bite size pieces. Drizzle a bit of oil into a skillet over medium heat, add muffin pieces and cook, tossing occasionally, until golden on the edges. Tip muffin croutons into a small dish and wipe out pan.
Re-heat pan, drizzle in a bit more oil then add the beaten eggs and stir centre once with a silicone spatula. Run the spatula around the edge of the pan, gently pulling the omelette in towards the centre in a few spots to let extra egg flow out to the side. Cook 1 minute, arrange sliced strawberries over half the omelette, sprinkle with cinnamon and fold over other side. Cook a further minute then slide onto a plate.
Arrange other fruit — as much or as little as you wish — over the omelette, top with mint and blueberry muffin croutons, sprinkle with extra cinnamon.
vegetarian // gluten-free with a gf muffin // refined sugar-free // nut-free // soy-free