My favorite morning omelet

It’s getting colder outside and yummy in the kitchen!

October – the 10th month of the year (according to the Gregorian calendar), and the 2nd month of autumn.

And here in Denmark it’s starting to get chilly at night – although we still enjoy quite warm days.

October derives it’s name from the latin “octo” meaning eight,

as October was the eight month of the old Roman calendar.

Since the start of september, the weeks have flown by with lots of autum cooking, work , more cooking and baking, work, trick-a-treeting and more work but here are some of the good moments caught on film:

One of the pictures is my new ID-card for work. YES – I’ve changed jobs and it’s one of the reasons why the blog has been a bit still lately (… who am I kidding… the last year!?)

But I am loving it – it’s very high paced but incredibly interesting and with the sweetest team ever!

(how did I get so lucky?!)

And now back to what the blog is all about… the foooooood!

My favorite morning omelet

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Tomato & Basil omelet

November 10, 2019

Servings: 1 hungry mama

Difficulty: Easy-peasy

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Delicious homemade tomato basil omelet - LCHF style

By: Mamanature

Ingredients

1-2 egg(s)
1 tbl.sp. heavy cream
2 tomatoes
10 basil leaves
butter/coconut oil for the pan
Salt and Pepper

Directions

Step 1 Whip the egg(s) and cream together in a bowl along with salt and pepper.
Step 2 Dice the tomatoes and mix wtih the chopped basil leaves.
Step 3 Heat the pan and melt the butter/coconut oil.
Step 4 Add the egg-mixture and turn the heat down to medium low.
Step 5 Lift the sides from time to time, all the way around and let the wet-egg mixture flow underneath the begining omelet.
Step 6 When the omelet is solid on the sides, add the tomato and basil on one half and close the omelet.
Step 7 Heat on both sides until firm.
Step 8 Serve with the rest of the filling on the side and ENJOY!!