For those of you living in Canada, this post might seem a little late; for those of you living in the U.S., this post is right on time. Whether the long weekend has just passed or is quickly approaching, there is no question food is going to be on the brain.
Hopefully during your long weekend the weather was or will be beautiful, as it was here in Vancouver. I find nothing more than some sunshine beaming into my kitchen will put me in the mood to whip up something new and special. Sounds like a cliché from some 1950s happy homemaker advertorial, doesn’t it?
I’ll be honest about how this brunch came about: I was on my computer, trolling the Internet for hours and fighting a burgeoning cold, when I realized it was already 2 o’clock and I hadn’t eaten yet! The fridge door is swung open only to reveal the following: milk, eggs, cheese, strawberries, and yogurt. Add to that some über-ripe bananas and I had myself the makings of a delicious, healthy meal–I just didn’t know it yet. After some experimenting with my new immersion blender, I conjured up a delicious strawberry-banana yogurt smoothie. The only food I could fathom eating with that was a perfectly light, cheesy omelet.
There is no excuse not to try something as simple and delicious as a fresh fruit smoothie (packed with vitamins and a punch) and some savoury, fluffy eggs. Try this with any mixture of fruit–fresh or frozen–and play around with ice cream, yogurt and milk combinations. It honestly couldn’t be any easier. Have a great weekend!
Strawberry-Banana Yogurt Smoothie & Two Cheese Omelet
For the smoothie:
1/2 cup milk
1/2 cup plain yogurt (regular or Greek; low fat might yield a runnier smoothie)
1 tsp. vanilla extract
1 tsp. sugar (or to taste; just increase 1/2 tsp. at a time)
1 cup fresh or frozen strawberries, hulled and quartered
1 banana, ripe and sliced (tip: you can freeze very ripe bananas and use them here)
For the omelet:
1 tbsp. butter
6 large eggs
1 tbsp. milk
2 tbsp. old cheddar
1 tbsp. parmesan cheese
Salt & pepper
- In a blender or an immersion-safe container, combine milk, yogurt, vanilla, sugar, and fruit. Blend until smooth. Refrigerate until ready to drink.
- In a large pan over medium-low heat melt the butter. While butter is melting, whisk or use a fork to lightly beat the eggs with the milk, salt and pepper.
- When little bubbles begin to form in the butter, add half of the egg mixture and allow to cook until the edges and centre begin to firm up. Sprinkle half of the cheese over the top and either scramble or gently flip the eggs to your desired doneness. They will firm up completely after about 3-5 minutes. Repeat steps 2 and 3 for the second omelet.
- Transfer to a plate and serve with chilled smoothie.