Healthy Breakfast With A Twist
I’m part of the Loblaw Food Council, a small group of chefs, dietitians, food professionals and academics that work together through the year to advise Loblaw on food, cooking and shopping trends and behaviours. One day a year we all gather in Toronto to eat and talk. It’s one of the highlights of my work year—we all come from different places and the conversation is endlessly interesting.
My area of expertise—home cooking (surprise!)—continues to be a big part of the conversation. The Loblaw 2018 Canadian Food Trends show that home cooks will devote more time to the first meal of the day. As Canadians learn more about nutrition, we want breakfasts that are fast, easy and packed with protein. Of course, the breakfasts have to be exceptionally delicious, too.
The Food Council challenged me to come up with a killer breakfast idea that fit all these parameters. I knew eggs would be a good, nutritious start, but I wanted to make them really exciting and drop in a few unexpected flavour bombs too.
The result is this delightfully delicious, surprising combination of kimchi, cheddar and bacon in an omelette. Eggs, bacon and cheese provide a big dose of healthy protein, kimchi’s spicy, sour, salty pungency kicks the whole thing into the flavour stratosphere and fresh lime takes everyone by surprise. And yes, it’s on your plate in 5 minutes or less.
So, the next time you think you don’t have time for a hot breakfast, make an omelette. Riff on whatever add-ins you like best, but don’t stop at the usual ham, onions and mushrooms…think beyond!
- 2 rashers bacon, cooked and chopped
- 1 to 3 tablespoons kimchi
- 1 teaspoon butter
- 2 eggs
- pinch of salt
- ¼ cup grated old cheddar
- Fresh lime wedges
- Heat the bacon and kimchi in a 7-inch non-stick pan over medium-high until very warm. Transfer to a small bowl.
- Wipe out the pan with paper towel, then melt butter in it over medium. While it's melting, whisk the eggs and salt in a small bowl with a fork. Pour the eggs into the pan and wait 30 sec. or until the bottom bit of the omelette firms up. Tilt the pan and use a heat-proof spatula to tuck in the edges of the omelette so runny egg from on top runs towards the outside edge of the pan.
- Cook until the egg is mostly set, but still moist. Sprinkle with cheese, then with bacon-kimchi mixture and cook another 30 sec. or until the cheese is mostly melted.
- Pick up the pan and let half of the omelette slowly slide out onto a plate. Then use the pan to flop the top half over the bottom half, leaving you with a half-moon omelette. Serve with limes for squeezing.
Disclosure: This post is sponsored by my much-respected long-time partner, Loblaw, as part of my ongoing participation in their Food Council.