Breakfast

By Lindsay Hunt | July 6, 2011

Photo: Lindsay Hunt

When summer finally arrives, it’s hard to ignore the season’s harbingers.  This includes but is not limited to: over air-conditioned indoor spaces, steaming subway platforms and streets, and the most dreaded of all: bathing suit season. Luckily, the negatives of summer make for positive solutions.  I end up eating more salads and smoothies; and I exercise more. When the weekend comes, however, those well-intentioned plans can get derailed. (Brunch around the corner with a basket of pastries? Yes, please!) This summer I plan to have none of that, and to make it through each Saturday and Sunday with a healthy brunch without a side of guilt.

Photo: Lindsay Hunt

Like many weekenders, I want a delicious and luxurious morning meal, but I care that it is healthy, and quick. Finally I have settled on a great recipe that makes use of leftovers, summer produce, and doesn’t take that long. It even makes for a tasty weeknight dinner.

Photo: Lindsay Hunt

Choose your favorite vegetables for your rendition, and don’t get too caught up in the particulars. All you need to care about is enjoying the moment.

Photo: Lindsay Hunt

Three Greens and Cheese Omelet Recipe

Servings: 1-2

Ingredients

  • 3 eggs
  • 1/2 tsp salt, plus to taste
  • 1/2 tsp freshly ground pepper, plus to taste
  • 2 tbsp grapeseed or olive oil, divided
  • 1 large handful kale, cut into 1/4-inch slices
  • 6-8 small florets cooked broccoli
  • 1 small zucchini, cut into 1/4 inch slices
  • 1-2 oz soft cheese(or your favorite kind), cut into 4 pieces

Directions

1. Crack the three eggs into a small bowl and beat with a whisk or fork until well-combined. Season with salt and freshly ground pepper, about 1/2 teaspoon of each, and set aside.

2. Heat a medium saute pan over medium-high heat. Add one tablespoon of the grapeseed oil and heat through. Add the kale, broccoli, and zucchini and cook until the kale is wilted and the zucchini slices are tender, about 4-5 minutes. Season to taste with salt and pepper, set aside.

3. Wipe out the pan, and place over medium heat. Add the second tablespoon of oil and tilt to cover the pan's surface. Add the eggs and let cook until the bottom has cooked. Run a spatula around the edges of the eggs and lightly lift the edge. Tilt the pan to let the uncooked eggs from the top slide underneath the cooked part. Do this around the edges of the pan. Let this layer of eggs cook, then repeat by lifting the edges and tilting the pan to let the uncooked eggs go to the bottom of the pan.

4. When there is only a film of uncooked eggs left and the bottom is cooked, flip the omelet with a spatula or if you can, with a flick of your wrist!

Serve in the pan, with the vegetables piled on top. Top with the slices of cheese, and serve!

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