It’s an outside-in pizza. It’s a savory hand-pie. It’s a homemade hot-pocket. It’s a calzone.
There is always something that can only be found at a certain time of the year; for example, fresh figs.
I can hardly tell how much I love breakfast. There is no problem for me to have it for lunch or dinner.
A good breakfast just lightens up my day/night, especially when the coming of final exams messes up almost everything.
However, no matter how busy I am, there is still no excuse to not eat well. Actually, the busier I am, the more I am in need of a balanced meal (to “fight”).
A warm omelette + some brussels sprouts braised in miso + a mini whole wheat Irish soda bread. It’s better than any artificial energy drinks. Don’t you think so?
green onion omelette with fresh mozzarella and olives
Makes 1 serving
1/2 tsp cornstarch
1 tbsp low sodium chicken stock or water
1 green onion, very thinly sliced
1 oz fresh mozzarella, torn into pieces
3 olives, pitted and chopped
1 tsp EVOO
salt and pepper
Combine the cornstarch and chicken stock (or water) in a bowl, and stir until the cornstarch dissolved. Beat the egg, green onion, and cornstarch mixture together with a pinch of salt.
Coat the bottom of a small nonstick pan with EVOO and heat over medium-low heat. Add the egg mixture to the pan and make your omelette as usual. When the egg is about to set, arrange the cheese and about 2/3 of the olives in the center. Gently fold the two sides of the egg toward the center. Turn off the heat and leave the omelette in the pan for 1-2 minutes. The egg will continue to cook and the cheese will melt.
Carefully transfer the omelette to a plate. Sprinkle the remaining olives and some pepper on the top. Serve warm.