Asparagus, Shallot & Swiss Chard Omelet *
2 Organic, grass-fed eggs
1 Tsp Simply Ghee
½ Small shallot, thinly diced
½ Cup fresh asparagus – lightly steamed/drained
½ Cup pre-cooked Swiss chard, pressed of fluids
¼ Tsp freshly grated nutmeg
1/8 Cup of grated cheese of your choice
Unrefined salt & freshly cracked pepper to taste
Prepare asparagus by washing and removing the tougher parts of the stems – usually just the bottoms. Use about half a bunch and cut into bite-size 1 inch pieces. Toss into a pre-boiling pan and steamer and cover and steam for approximately 3 – 5 minutes, depending on your preference for tenderness.
Wash the swiss chard and cut into “julienne” strips with a scissor or knife. Steam lightly and drain. Cool and press all fluid from it using a sieve. Put aside.
Grate cheese and nutmeg.
Preheat the ghee in a sauté pan. Add the shallots and stir till lightly translucent. Blend the eggs with milk and freshly grated nutmeg and add to the pan. Swirl the eggs from side to side to get a good solid base for the omelet. Once the bottom of the eggs begin to set, lower the heat and add the steamed asparagus and Swiss chard to ½ half of the egg base. Cover with a lid for a minute or so and once heated through, add your cheese. Pull the uncovered half of the egg base towards you and over the contents of the omelet. Cover till cheese is melted. Remove from pan and salt and pepper to taste.
*One serving recipe so duplicate the ingredients per person.
Add any combination of green veggies in place of chard and/or asparagus.
Other good combinations are Broccoli and mushroom, tomato and zucchini, onions, mushrooms and kale, arugula and caramelized onion. Toss in your favorite herbs too. Be adventuresome!
Baked Oatmeal with Fruit
½ Cup organic applesauce
¼ Cup raw honey
¼ Cup maple syrup
2 Organic eggs, beaten
3 Cups uncooked organic oats
2 Tbs Simply Ghee
2 Tsp. baking powder
1 Cup organic milk
1 Cup organic raspberries or blueberries or chopped raw nuts, organic apples, raisins, figs, etc.
Mix all ingredients, poured in a greased 8” square pan. Bake at 350 for 30 minutes.
Top with a dollop of Greek yogurt and some more fresh fruit in the oatmeal and a few raw nuts. You might drizzle a little raw honey or maple syrup over the top.
Serves four generously.
Fast & Furious Pancakes
1 Egg lightly beaten
2 Tbs Simply Ghee
1¼ Cup organic milk
1 Cup whole wheat flour
1 Tbs flax meal (or flax seeds if more convenient)
1 Tsp baking soda
1/4 Tsp sea salt
1/8 Tsp cinnamon (Saigon cinnamon)
Combine flour, flax meal, baking soda, salt, and cinnamon. In a separate bowl, mix eggs with oil and buttermilk. Turn on stove/griddle to medium heat. Add the wet ingredients to dry and combine thoroughly.
Using a measuring cup, pour 1/4 cup batter into the pan and cook over medium heat. Brown lightly on one side and when a bit firm yet bubbly, flip the pancake.
Top with your favorite berries, bananas, applesauce, freshly whipped cream, maple syrup, ghee and raw honey (Mix 2 parts ghee and 1 part honey for a delicious butter spread.
Makes about four medium- large pancakes.
Kale, Tomato & Potato Frittata
3 Tbs Simply Ghee
2 Shallots, peeled and thinly sliced
1 Bunch Kale (stem removed, coarsely chopped in bite sizes)
4 Small potatoes (about 1 lb, sliced thin)
1 Cup of fresh tomatoes – diced
1 Dozen eggs
3 Tbs heavy cream (organic and not ultra-pasteurized)
Unrefined sea salt & black pepper (to taste)
Melt the ghee in an oven proof skillet over medium flame. Toss the sliced shallots into the skillet and sauté until fragrant. Add the kale and potatoes and continue to cook until the kale becomes wilted and the potatoes are tender. Add the tomatoes and let simmer for a couple of minutes. In a large bowl beat the eggs with the heavy cream until the mixture is well blended. Season with salt and pepper to your taste.
Reduce the flame to medium-low then pour the beaten eggs and cream into the skillet, over the vegetables. Cook over medium-low heat until the mixture begins to solidify (approximately 5-6 minutes) Place the frittata in your oven, under the broiler for about six minutes until it is cooked through. Serve warm.
Great as breakfast served with bacon or whole grain toast spread with ghee. Also perfect for a quick supper along with a fresh salad. Serves approximately 6 – great leftover too!