Scrambled Omelets

Scrambled Omelets

Copyright 2006, GranolaChic, All Rights Reserved


½ Organic Red Bell Pepper medium to large

2 Organic Eggs

Fleur De Sel to taste or Celtic Sea Salt

½ tsp Organic Onion Powder

Organic Garlic Powder to taste

Organic Olive Oil or Organic Coconut Oil just enough to coat bottom of sauté pan

Crumbled Goat Cheese Chèvre, Shredded Goat Cheddar, or an Aged Sheep’s milk cheese (optional)

I created this recipe because one of my little clients love colored scrambled eggs. I have colored with all sorts of veggies depending on the requested color on any given morning and I never use food coloring. I very much enjoy the challenge of coming up with different colors while making certain the flavors are out of this world. The bell pepper is not for some children but it has been a hit with the majority of my little clients and it is my favorite flavor. The color is orange to very light red.

I use ¼ of an organic red bell pepper for each egg used in this recipe. Wash and seed the pepper. Then blend the pepper into a puree in the food processor or if you have an excellent blender use that. It should be completely smooth. Lightly beat the eggs with a fork while adding the Bell pepper puree. Add spices and then give it one last mix with the fork.  If you choose to use cheese here’s where you add the crumbled Chèvre or shredded cheese. Heat your sauté pan add the oil and scramble your eggs as you normally would scramble eggs. These eggs are moist and so exotic. They taste as though there is butter in the recipe but no butter is used. My favorite scrambled omelet is the red bell pepper without cheese but I have some request cheese and I am always happy to oblige. You may also add cheese right before serving and sprinkle shredded cheese or crumbled Chèvre and allow the heat from the eggs to melt the cheese. Give one last dash of Fleur De Sel and serve.


Alternatives: Use yellow squash (seeds and all or you may strain them before adding to the egg mixture) or yellow bell pepper. Puree as above and add to eggs. This will give additional nutrition and the color will hide the fact that you have “hidden” other items in the eggs. My little chefs that like their eggs yellow love this and never know the difference. Keep the ratio of veggie to egg small (1/4 of med to large veggie to one egg) so that the mixture does cook and solidifies as a scrambled egg should. Don’t be afraid to be creative add kalmata olives, diced onions, or any of your favorite items for variety.


Note: Garlic Powder is excellent as added flavor and children really do like the flavor just keep in mind that it is spicy almost hot to children so you want to use it sparingly. However, combining onion powder with a touch of garlic really lifts and compliments most foods. If you only use only one and omit the other you may notice that you don’t get the same amount of compliments that you usually get with your meals because together they offer a delicate balance to a lot of dishes.


Questions: I have had clients ask me if I blanch the veggies first. Absolutely not. We want to spend less time cooking and get more nutrition right? Why cook the veggie twice? By skipping the blanching you save time and add nutrition. What’s not to like about that!

The other question I get is why Fleur de Sel and what is this product? Great question. It is my favorite salt and the only salt I use, it is Kosher and absolute heaven. I’ll have to blog about this salt later because there is much to be said of its benefits. It blends perfectly with food and gives a delightful balance to food. I cannot recommend it highly enough. It is also recommended by doctors. Drawbacks if any:  it costs about 22$ per pound (this is the average price for the salt not including shipping and any taxes that may be applicable) but in my cooking it is worth every penny and I do use it in everything. Once you try it you will understand. 


Final note: If you have the equipment to puree until perfectly smooth it will add amazing flavor while avoiding texture issues, and it will add so much moisture to your final product.


Recommended products: Juiceman has a great blender that is a reasonable price the only drawback is the plastic pitcher (I do not use plastic) I am trying to find a glass pitcher that will work with the Juiceman blender. Vita Mix is excellent and will perfectly puree your product.

Published in: on October 23, 2007 at 3:58 am  Leave a Comment  

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