Easy vegetable omelet

This is my first weekend in I-don’t-know-how-long without any (working) plans! As I’ve told you before, blogging is my job and it takes up about 30 hours per week. When I choose to write a book at the same time, I therefore work nights and weekends too. But as you know, I handed in the manuscript for my new book two days ago and this weekend, I have no plans, apart from the normal family logistics and stuff.

So this morning I made this omelet for Søren and I. To be able to get up in the morning and spend some time cooking a really nice breakfast seemed like such a luxury. And the omelet turned out so nice and was surprisingly easy to make.

So if you need to impress somebody with your breakfast cooking skills, let me recommend that you try this recipe.

SERVES 2 PERSONS

5 eggs
1 carrot
0,5 red onion
6 small tomatoes
1 small handful of parsley
some curry powder
some turmeric powder
butter, ghee or coconut oil for frying
salt and freshly grounded pepper

DIRECETIONS

1. In a bowl, whisk together eggs.

2. Peel the carrot and slice it thinly. Cut onion into thin slices. Halve the tomatoes and chop parsly roughly.

3. Heat up butter or coconut oil in a skillet with a lid. Drizzle curry and turmeric powder on and let it roast for about a minute. Pour over the eggs and let them settle for 2-3 minutes or so.

4. Lower the temperature to very low and place all the vegetables on top of the eggs. Put the lid on and let the omelet cook for 10 minutes.

5. Now your omelet is ready. I served it with crispy bacon and lots of coffee. Perfect Saturday morning!