As all Kenzai members know, eggs are little power spheres full of vitamins and minerals at a low caloric cost. At 15 cents a piece, you can't get more bang for your buck you can't go wrong with eggs. If you're looking for new ways to prepare your eggs, this Israeli omelette is one savory option.
2 tomatoes
Chicken stock
Red and green bell peppers
Onions
Garlic
Optional: Whole grain bread
Spices
Chili flakes
Basil leaves
Garlic cloves to taste
Set 2 tomatoes in a pot to boil with their skins on. Chop red and yellow peppers and onions into thin slices. Finely chop some garlic cloves.
Put a pan on medium heat and sauté some onions and garlic in as little oil as possible. Add the tomatoes without their skins and all the peppers. Then add half a cup of chicken stock. When it begins to simmer, break 3 eggs on top. While the eggs are cooking quickly tear some basil leaves and add them on top. You are basically poaching the eggs- as a general rule of thumb, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes. Sprinkle on chili flakes to taste, and eat it hot out of the pan with some hard bread.
FRITATTAS: Add them into cupcake moulds and bake for 20 minutes. These make really cool healthy crustless fritattas!
SANDWICH: Put the leftover omelette in a whole grain bread sandwich with fresh vegetables on top and as much mustard as you want.
ABOUT GEETANJALI
Geetanjali finished Kenzai Body in September 2014 and is exploring yoga with her newfound Kenzai knowledge. As a busy graphic designer, mom to her two kids, and wife to a husband who is constantly planning road-trips, she loves to find ways where fitness, family, and food go together.