california omelette & organic cilantro potatoes w/ pink grapefruit

In breakfast, brekkie, brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, vegetarian on 01.27.11 at 9:37 pm

breakfast for dinner is one of my fave things… my go-to when i can’t seem to decide what to cook. :) this dish is healthy, simple & refreshing — also great for brekkie or brunch. the pink grapefruit is like a built-in dessert, too!

the potatoes:
– add 1 scallion or green onion (rough chop) & canola/sunflower oil to pan on high heat
– add 1/2 cup of organic baby potatoes (cut in halves) to pan
(tip: try an assortment of purple, yellow & red potatoes to add a punch of colour!)
– season w/ ground black peppercorns & 1/8 cup of fresh cilantro (rough chop)
– cook for approx 10min on high heat, until potatoes are browned and cooked. remove from pan.
(tip: try poking a potato w/ a fork. the potato should be relatively easy to poke thru w/o resistance.)

the omelette:
– combine 2 free-range eggs with 1/3 cup of grape tomatoes (cut in halves) in small prep bowl
– add 1 scallion (rough chop) & dash of ground black peppercorns to bowl

– whisk egg mixture w/ a fork until ingredients are well-combined
– add egg mixture to pan on medium heat (no need to add evoo, since there should be some leftover from the potatoes)
– place 1/2 haas avocado (sliced) onto one side of the omelette, fold over omelette in 1/2
– approx 2-3min to cook (but watch it closely, as cooking time depends on your stove & pan)

the fruit:
– 1 medium pink grapefruit (sliced, peel on)

food styling:
– garnish omelette w/ grape tomatoes (cut in halves)

  1. Sounds like a delicious breakfast! I love the avocado in the omelette… great addition!


    • thanks! yes, the avocado definitely makes the dish. :) my original plan was to add some leftover roasted asparagus to the omelette, but i think the switch to haas avocado was a good decision.


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