Sunday, October 6, 2013

Collard Wrapped Omelette with Fried Tomatoes.

I'm being forced to explore new foods on this candida/parasite diet!! I'm on day 5/60 of my cleanse and am slowly getting used to the dietary restrictions! Except for the fact that I can't drink beer from the stein that I got from Germany, in celebration of Oktoberfest.. I'm NOT happy about that and it's making me a very sad panda :( 

I'm really happy that I finally got around to doing a collard wrap, because they're delicious. A way better alternative to a wrap because you're getting raw greens instead of processed wheat! I'm going to start doing this more often that's fo sho. I always wanted to try it, but stuck with a wrap instead because it was what I was used to, and tradition you know? It was always something I did as a cheat, because do you know how hard it is to find a completely natural wrap that wasn't $10 for 4 wraps? Next to impossible...  Well not anymore! Peace out grain wraps, I'm on to bigger and better things :)

Collard Wrapped Omelette with Fried Tomatoes.


Ingredients:

 1 Collard leaf, washed and dried 
2-3 Eggs (free range and organic!)
1/4 C Water
1/4 tsp Smoked paprika
1/4 tsp Cayenne pepper (if you like a little zing)
1-2 Garlic cloves, minced
A spoonful of coconut oil to melt on the pan
1 Tomato, sliced 1 cm thick
1/2 Avocado sliced
Salt 'n peppa to your liking
Fresh basil leaves and/or fresh salsa would taste AMAZING on this. Throw that on if you have it around!

Directions:

Heat up a pan on about medium setting

In a small bowl, crack the eggs and add the water, paprika, cayenne (if you're using it), and minced garlic. Mix it up well. The reason you add the water in with the egg is so that it is fluffy!

When the pan is heated, add the coconut oil and wait until it melts. When the coconut oil has melted, add in the egg mixture and make sure to put the lid on top. This was actually the first time that I ever made a real omelette. So I was pretty impressed with myself!! Can I get a woot woot?!

While the egg is cooking, cut up the avocado and tomatoes. Place the sliced avocado on the collard wrap that is graciously awaiting to be dressed.

It will take about 3-4 minutes for the egg to cook, and to be stiff enough so that we can give it a quick flip in half. If you try to flip it and fail, it's all good.. Just break it up and make it into a scramble! It all tastes the same anyways.

Once the omelette is flipped, half of the pan will be free. Add the tomatoes. It will take about 1-2 minutes for them to become warm and soft. Give them a flip when the bottom seems dark and a little brown. Keep them on the skillet for another minute or so.

The omelette should be ready by about now. Pick it up with the spatula and carry it over to the collard wrap with avocado. Place the omelette on the collard green and then scoop up the tomatoes and bring them over as well.

Once it's all on the collard green, wrap it up just as you would a normal wrap! Cut it in half and there you go. I usually use two toothpicks to hold it altogether.

Enjoy this super filling breakfast!

Make sure that you cover the skillet with the lid! Nothing grosser than gooey eggs...
This is how the tomatoes should look

And there we go! 


Disclaimer: I am not a doctor. I am an RHN-Holistic Nutritionist. The health information contained herein is to share my knowledge and recipes. Any information provided is not intended to treat or cure any disease, or to replace any discussions with a health care provider. You, the reader, are personally responsible for ensuring the safe application of anything described herein. Read the Scope of Practice, as well as the Code of Ethics of an RHN-Holistic Nutritionist.

1 comment:

  1. WOOT WOOT!!! OMGosh!!! I was kinda skeptical at first, but ... This was actually REALLY good! I've never cooked with collards before, so this was a very pleasant surprise indeed. I'll DEFINITELY be making this again!

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