A Deconstructed Omelet

Sometimes you want all the parts of an omelet, but not the omelet itself.  I was in one of those moods today for my own breakfast, so I made a single serving breakfast that satisfied my non-omelet cravings. 

The Meat

- 1 turkey sausage

- 1 egg
- salt, dill to taste

The Veggies

- 1/4 cup slicing tomato, chopped

- 1/2 cup raw spinach

- 2 mushrooms, sliced

- 1/2 green onion, sliced

The Fruit

- 2-3 strawberries, tops sliced off

- small handful of blueberries

- spoonful of Galia melon, sliced


This is simple and straightforward.  First I sliced up the fruit and arranged it on a plate.  I cooked the sausage on my griddle pan on high heat, and after around 10 minutes it was ready.  Make sure to flip your sausage at least 3-4 times so it doesn't get too charred.  


Next I lowered the heat to medium low, and I cooked the spinach, mushrooms and tomato for only around 3 minutes on the griddle pan, in the grease created from the sausages.  I wanted the spinach to wilt but not burn or turn brown.  


The egg went on last, around 1-2 minutes for the first side and barely a minute on the other.  As soon as I crack them onto the pan I sprinkle a little bit of salt and dill on my egg, season yours how you like.  Also, I like my egg yolk to be practically raw, so if you'd prefer an over-medium egg, feel free to leave it on the griddle pan longer.  

Lunch To Go

I send my husband to work with a home packed lunch every day.  Usually he gets a salad loaded with goodies, and he loves it!  He also gets some mixed nuts and fruit to round out his meal, or save them for snacks throughout the day.  This is a pretty typical salad that he gets, and it goes in our awesome Klip-it containers that we got at the Container Store.  

The Meat

- 1 spicy turkey potato sausage

The Veggies

 - 1/2 cup shredded romain lettuce

- 1/2 cup raw spinach, shredded

- 1 heirloom carrot, sliced

- 6-8 cherry tomatoes

- 1 mushroom, sliced

- 1/2 green onion, sliced

- 1/2 slicing tomato, sliced

- 5 slices cucumber

- 1/3 cup broccoli

- parmesan to taste 

- 2 tablespoons Caesar dressing 

The Fruits

- 3-5 strawberries

- 1 handful red grapes

- 1 handful blueberries

The Nuts

- 1/2 cup salted almonds

- 1/2 cup cashews

- 1/4 cup hazelnuts

- 1/4 cup pecans

- 3 dried apricots, chopped

I cut up the sausage first and put in on the griddle pan while making breakfast's bacon.  By precutting the sausage it cooks quicker, which means I get to make breakfast, lunch, and hang out with my husband before he leaves for work.  I'm big on multi-tasking.

I put the romaine and spinach in the bottom of the salad container and layer the carrot, sausage, and parmesan on top.  The upper level of the salad container gets the other goodies, and the dressing goes in the sweet little dressing pot (in the middle).  When it is time for lunch, my husband will toss the salad with the dressing so everything will still be fresh and crispy, versus wilted and slimy from sitting in the dressing for hours.

I cut the tops off the strawberries and mix together the grapes and blueberries, and toss the nuts into the second half of the split container.  I make sure to include a napkin for him and that's it.  It only takes around 10 minutes to pack this lunch and everything in it is healthy and delicious.  It's perfectly portioned out thanks to the cool containers, and it's so good for you to eat raw veggies like this.