Go read the Disclaimer again. I am not a doctor. This is not medical advice. Seriously.
After a long night in bed with my baby, nursing every couple of hours, I was ravenous in the morning, so I made sure I got a big breakfast. While it is evolving over time, it usually includes this omelette:
Remove the really woody bits from the greens. In a pan with a lid, cook the greens and mushrooms with some olive oil and a little balsalmic vinegar. This is the omelette filling.
Beat the eggs with the liquid lecithin. Add the basil, the herbes de provence, fresh ground black pepper and salt.
Tabasco to taste on the omelette after it is made, or in the eggs before pouring into the pan. (I'm not going to try to explain how to make an omelette. If you don't know how, get someone to show you; if you don't know anyone, find a sunday brunch where they make them to order and hang out and watch. The people doing it are usually willing to chat if you want to ask for tips. It's too hard to learn from a book.)
Copyright 2006 by Rebecca Allen.
Created February 4, 2006 Updated February 4, 2006