Tag Archives: red onion

Breakfast, Recipe

Fluffy Beginnings Omelette

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A tasty and healthy way to start your day!

6 eggs
1 tsp baking powder
2 tbsp butter (or margarine)
1 cup diced bell peppers (I used red, orange and yellow)
1/2 cup sliced mushrooms
1/4 diced red onion
1/2 cup shredded cheddar
Optional: Hot sauce and light sour cream as condiments

In a medium sized bowl, crack eggs and whisk to combine. Add baking powder and whisk again, making sure there are no lumps of powder in your egg mixture. Set aside.

Heat a medium skillet over high, then coat with cooking spray and add 2 tbsp butter. Once butter has melted and starts to bubble, add peppers, mushrooms and onions and sauté for 6-8 minutes, until vegetables are tender. Re-whisk egg mixture and pour over veggies. Rotate pan to spread the egg mixture out and reduce temperature to medium-low. Clamp on a lid and allow to cook, undisturbed, for 6-8 minutes. Remove lid, and using a spatula, loosen omelette from the bottom of the pan. Rotate pan to continue distributing any loose egg mixture. Cover and cook for 3-4 minutes more.

Flip omelette and sprinkle top with cheese. Cover and cook 3-4 minutes more, or until cheese is melted.

Serve with hot sauce and sour cream as condiments. Shows above with 2 pieces of thick cut bacon.

Serves 4.

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Recipe, Seafood/Fish

Shrimp Sofrito

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Shrimp Sofrito

4 tbsp olive oil
4 tbsp unsalted butter
2 cloves garlic, minced
1 lb 26-30 shrimp, peeled and deveined
1 medium red onion, cut into wedges, about 1/4 inch wide
1/2 red bell pepper, green bell pepper, orange bell pepper (each), seeded and cut into 1/2″ wide strips
14 ounces tomatoes (chopped, seeded and juiced) (one large beefsteak tomato, or two smaller tomatoes, as long as not hothouse)
Pinch cayenne pepper
1/2 tsp paprika
1/2 cup Pecorino Romano cheese, freshly grated
Sea salt and freshly ground black pepper
2 tbsp fresh cilantro leaves, finely chopped
Cooked brown rice

Heat the oil and butter in frying pan until foamy. Add garlic and cook for 1 minute. Add shrimp and sauté over a medium-high heat for about 2 to 3 minutes, just until they turn pink. Remove and keep warm in a covered bowl. Next, add onion and peppers to the pan and cook on low heat for 10-15 minutes, until just softened but not mushy.

Stir in the tomatoes, cayenne, and paprika and cook for about 5 minutes (tomatoes will begin to break down and blend into a sauce). Add the shrimp back to the pan and stir to combine, adding Pecorino Romano and cook for one additional minute. Add salt, pepper, and cilantro, stir to incorporate, and serve with a side of brown rice.

Serves: 4.

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