Omlette Salad
Tyson | January 10, 2012
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Loading ...I've tried to cram as many healthy foods into this meal as possible, while still keeping it very tasty with a good texture. It's part salad, part omlette! Eat for breakfast or lunch! Hot or cold!
- Prep Time :
25 min - Cook Time :
5 min - Ready Time :
30 min
Servings
Ingredients
Directions
Ingredients:
1 large egg (1 part)
1 part mushroom
1 part tomato
1/4 part diced onion
1 part ripened sweet pepper
1 part greens (kale, chard, lettuce, or spinach, etc.)
1 part shelled hemp seed
1 part ground flax seed
1 part mozzarella cheese
Dressing (to taste – I use lots!):
Hemp oil
Flax oil
Sea salt – maybe not too much here 
Dried basil
Dried oregano
Dried cayenne powder
Preparation:
1. Dice all your veggies!
2. Scramble the eggs, when they are finished add in chopped mushrooms and remove from the heat (just to warm the mushrooms slightly).
3. Add the eggs and mushrooms to a mixing bowl, grate the mozza on top to melt slightly.
4. Spread your hemp and flax evenly on top of the eggs/mushroom/cheese.
5. Add in the remaining veggies and mix it all up.
6. Mix in your oils, herbs, spices, and salt.
Serve with toast and enjoy!
Backstory
I’ve been eating this almost every day for a few years now, with some slight variations along the way to add some more health benefits into the mix. It’s a very filling meal, sometimes I am able to go nearly a whole day on this alone, depending on how much physical activity I participate in.
Kitchen Wisdom
Everything can be purchased locally or grown yourself. Perishables can be preserved for use throughout the winter – i.e. substitute tomatoes for tomato paste, use frozen peppers, use frozen kale, etc. If you want to get really fancy you could invest in some low wattage T5 fluorescent bulbs (or any other grow light) and grow a few items inside year round. The only thing that is imported would be the sea salt, which can be avoided in a pure local diet.
