If this post had sound, you’d hear the calls of cardinals and eastern sparrows from the treetops that surround our bedroom porch. It’s the setting for our traditional brunch that takes place every weekend at our house. From the bedroom you’d hear soft Italian love songs, and from far off in the distance you’d hear the traffic moving across the Tennessee River bridge and up Sand mountain to the small towns in northeast Alabama.
Category Archives: breakfast
Green Banana Smoothie
This tastes like a banana milkshake, and I’m not kidding. It has four ingredients. That’s all. The green is from the spinach, not a green banana. The banana has to be overly ripe to give it that really sweet, milkshake flavor. This is such a great way for me to guarantee I get enough fruits and vegetables to start my day. It’s so easy to make.
Double-Berry Romaine Smoothie
I’m back from my month-long journey through Italy. I’m exhausted but inspired by all that we’ve experienced. I learned so much about people, places, art, history, and FOOD! Oh my gosh, so many good healthy and tasty tips on food. I can’t wait to share all of my pictures and new recipes with you, but I’m still recovering from all that travel so I decided to post something simple this week: my go-to-smoothie and my oldest son’s favorite smoothie. This smoothie is what I usually have for breakfast during the work week. We always have the ingredients in the freezer and refrigerator. And when in a rush to get out the door, this is the perfect solution for a healthy start to a busy day.
Spinach, Basil, Tomato Quiche
I decided to make quiche this morning. I’ve never made quiche, but I’ve been craving one since last spring when I spent a few days in Louisiana with a really good cook, my sister’s mother in law, Yoland. She lives in a little Cajun cabin on the river and serves the most delicious food. One morning she served us quiche, and it was so tasty. I thought I try to make something like that this morning.
Garden Omelet
This yummy omelet is our go-to porch brunch almost every weekend. Warm or cold weather, James and I like to have a meal on the porch. Brunch is the best time to sit, eat, and listen to the birds. I love to try different combinations vegetables, and for the sides, I always try an assortment of fruit.I’ve never had a disappointment yet. Our favorite is the spinach, tomato, and pepper garden omelet with blood oranges and strawberries. And it was what we had today. Here is how I prepare it:
I start with the best eggs, free-range and usually hatched by chickens I know. HeeHee! Okay, not really. But, I am really picky with what I eat so I do make sure to buy quality, and if possible, I buy from local farmers. Also, I don’t really use this many in my omelet…it just looked better in the pictures.
Then, you need an assortment of vegetables and a little cheese. I buy organic vegetables, but whatever you have will do. I love, love, love spinach! Asparagus and broccoli really taste good, too. Oh, and don’t forget the avocado. It makes it so creamy and filling.
Put it all together and this is what you get: Yum, Yum, Yum.
Garden Omelet
Author: Dana Garner
Garden Omelet
Author: Dana Garner
Recipe type: breakfast
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
- ½ small sweet onion, finely chopped
- ¼ yellow bell pepper, chopped
- ½ fresh jalapeño, seeds removed, finely chopped. (a few slices for garnish)
- 1-cup fresh spinach
- 5 large eggs
- ½ avocado, sliced in mini-bite size pieces
- ¼ cup of cherry tomatoes, sliced thin
- ½ cup cheese: blended with part skim mozzarella and cheddar
- Feta cheese (sprinkle on top according to taste)
Instructions
- Add two tablespoons of olive oil to a large skillet. Add onions, yellow peppers, and jalapeños. Cook until tender. In the meantime, whip eggs in a bowl.
- When the onions are translucent, add the spinach and cook until wilted.
- Pour eggs over vegetables and swirl around until the vegetables are covered with the egg. Cook until eggs are no longer liquid, but be careful not to overcook.
- Add cheese and avocado.
- When cheese melts, add sliced tomatoes. Salt and Pepper to taste. Fold over with a spatula.
- Slice into three servings. To make it pretty, don’t forget to garnish with the sliced peppers and tomatoes. Finally, add the Feta according to your taste.