The Breakfast of Champions
Rainy season is upon us once again. Global warming where art thou? Just joking!
Almost everyday, it rains. Today, Sunday, is another dreary day - overcast sky, sunless stratosphere, gentle cool breeze & non-stop drizzle. The plants are as pale green to yellow as me becoz of lack of photosynthesis, ergo the sun. I’m kinda like them, missing the sun. There’s something about the sun that makes me feel cheery and have a bright disposition, enough to carry me throughout the day. But on days like this, I feel almost sad, sleepy, bored, & not peppy at all. And let me add the word "dementored" to that string of descriptive words.
In other words, it’s time for COMFORT FOOD! WOOHOOOO!!!! See how I light up on the mere mention of food?
Well for once this morning, I was Emeril Lagasse (BAMMM!), and put together several food items that most people do not normally cook together. Surprisingly, it came out very good. Anyway, anyone here who doesn’t like omelettes? If you are one of those, I will have you arrested and throw away the keys! But seriously, for those of us who do like omelettes for breakfast, or lunch or dinner or snacks, (hehehe) this is what I cooked. But I must warn you, I’m no Wolfgang Puck. But what the puck, here goes nothin’.
First, cook a small amount of oat meal (enough to fill up a very tiny tea cup perhaps). Make sure it is not watery but it should instead be a bit gooey and that you can pile it into a steady lump on a plate without being runny. Now, chopped up some green onions, a very small amount of red peppers (just for color), onions & garlic. You can add finely chopped celery if you have them for added zip or taste. Crack some eggs and beat them in a bowl. Quickly saute the garlic first then add the onions. It would even be better if you use olive oil, instead of the other unhealthy oils. Add a pinch of salt & pepper & a very small amount of sugar. If you have some left-over corned beef (the ones you buy in cans) bring that out of the fridge too and throw it into the pan where the garlic and onions are stewing. Then put the cooked oat meal into the beaten eggs and fold the mixture. Add salt and pepper to taste and perhaps add a dash of paprika too. Pour the mixture onto the pan, together with the corned beef, onions and garlic. Add the green onions and chopped red pepper. Make sure the oat meal is evenly spread. Cook it on low fire. Then flip the omelette on its uncooked side.
VOILA! You have the breakfast of champions. Just toast some whole wheat or multi-grain sliced bread with the omelette and you are good to go. The omelette is not only very yummy, but it is also very heart-healthy and a good source of fiber. What more can you ask?
