Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Roasted Tomato Omelet - Donna Hay
****I have decided to move my Donna
Hay posts here from My Sweet and Savory since I have put it to sleep. I
love my Donna recipes and want to share them with you. There will be
several new posts brought over and I do hope you make some of them. Donna
produces good recipes.***
This photo was blurry. I worked with a photo program and it pulled the lines from the blurry area and they can now be seen. If it is a bit sharp, that is the reason why, but now you can see that they egg is an egg.
This is a wonderful omelet that could be eaten for breakfast, lunch or dinner. I chose to make it our last meal of the day. You can find the recipe on Donna's site and below.
Bacon is not a kosher food so I subbed in some roast turkey pieces. I browned them a bit before using them. This recipe is simply roasting the tomatoes for about ten minutes and making the meat and then the egg, topping it with the tomatoes and I used parsley instead of arugula. We liked it and I see variations to make in the future. I think spinach would be a great addition. Sausage could be used in place of the turkey.
roasted tomato omelette This is Donna's original recipe.
250g cherry tomatoes
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
sea salt and cracked black pepper
4 rashers bacon, trimmed (turkey for me)
1 tablespoon chopped chives
100g rocket (arugla) leaves
Preheat oven to 180°C (355ºF). Place the tomatoes, oil, vinegar, sugar, salt and pepper in a baking dish and toss to coat. Roast for 10−12 minutes or until the tomatoes are soft.
Heat a non-stick frying pan over medium heat. Cook the bacon for 4−5 minutes each side or until crispy. Place the eggs and chives in a bowl and whisk to combine. Pour the egg mixture over the bacon and cook for 3-4 minutes or until set. Top the omelette with rocket and roasted tomatoes and serve with crunchy toast. Serves 2.
Check out my fellow Donna Hay fans and see what they have done with this recipe.
This week, I selected this recipe for EwE but I unfortunately did not post it in time for our weekly Thursday cooking. Better late than never definitely is proven because this turned out to be a fantastic side dish. The noodle with caramelized onions, garlic, parsley and caraway seeds blended together for the right flavor and the right crunch.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine.
Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human.
My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame this c…
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce.
I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.