Yummy breakfast I had!
Olive Oil
Fennel Seeds
Red Pepper Flakes
1/2 onion
2 eggs
1/2 cup of tomatoe sauce
Lowfat Chedder Cheese to taste.
I add the olive oil to a wok, heat it up, then add the fennel and red pepper. I brown the 1/2 onion and add in the eggs. I scramble for several minutes. I then add the tomato sauce, and heat it through. Add some cheese to the top and melt it. It is SO yummy.
I make my own tomato sauce, which, if you never have, you should. It takes very little prep time, and a few hours on the stove in which you can potter about your house. It is pretty self-sufficent. Here is a basic recipe:
2 64oz cans of diced tomatoes. Prefer Organic. (Muir Glen is GREAT!)
1 16oz can of fire roasted tomatoes. Prefer Organic.
1 small can of tomato paste. Prefer Organic.
4 stalks celery
2 stalks fennel (optional)
1 onion
2 garlic cloves
olive oil.
whatever seasonings you like
All you do is add the olive oil, heat it, then add the celery and fennel. Sautee until soft. Then add the onion and garlic. Saute until brown. Add the seasonings you like. I add salt, herbs de provence, fennel seeds and pepper. Then, add all the tomatoes, and tomato paste. Cook at a low heat for 2-3 hours, stirring occasionally. So yummy. You can freeze this for up to six months.
Enjoy!
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