This has become a daily staple of my morning – poke head in fridge. Eggs? Yes. Now what else do I have to throw in here?
Oh, I cut this pepper yesterday for something, in it goes. This onion too, great. Can’t let these turkey slices go bad. This avocado is turning black. Boom. Morning omelette.
Here’s what it cost me:
The turkey slice makes it a little pricier in this case, but I bought a pound of the stuff, so it’s going in everything for the next few days. I imagine turkey with no preservatives doesn’t last too long, even in the meat drawer.
Overall though, the omelette mornings have been great. I’ve felt fuller for longer and even this on-the-high-end breakfast meal is under $2. You can totally do two eggs and nix the turkey slice, which I’ve also done.
Stuff to buy:
- Red pepper
- Turkey slices
- Red Onion
- Some kind of pan greaser (like coconut oil spray)
Stuff to cut:
- Avocado – cut about 1/4 of it off and slice it into squares
- Red pepper – cut about 1/4 of it off and dice
- Turkey slice – 1 slice, diced
- Tomato – cut off about 1/4 of it and dice
- Red onion – cut off about 1/8 of it and dice
- Lots of black pepper
- Some paprika
Stuff to cook with:
- small frying pan
How to make it:
- Spray a frying pan with coconut oil (or line with your greaser). Throw in the diced onions. Let those simmer for a bit. Then throw in the red pepper. Let that cook for a bit. Then throw in the turkey.
- You can throw in the avocado now to cook with all the other stuff or wait to put it on top at the end.
- Liberally put some black pepper on this stuff and stir it around until turkey gets a little browned.
- Crack an egg over everything. Sprinkle some paprika on the egg. Let the whites cook and bind everything together.
- I like my eggs yolky so I do my best to not break the yolk but cook it enough so it’s not raw. Fold everything over itself to make sure the egg is cooked.
- Put it on a plate and eat it!