An Eggy Brunch



6 eggs

1 Bell Pepper (your choice of color), chopped

1/2 small onion (purple or yellow), chopped

2 medium tomatoes, slices in half moons

4 tablespoons salsa

2 bananas

4 pieces of sliced bread (white, wheat, rye, sourdough, your choice)


Salt and Pepper

2 large sliced of real, natural cheese (cheddar, Tillister, gouda, your choice)


Omelette: Lighlty saute the bell pepper, onions, salt and pepper with Sunflower oil (or your favorite oil) in a medium sized skillet, remove half and set aside.

Crack three eggs into to skillet (with half the vegetable mix), stir to mix everything-breaking the yolks on medium/ medium low heat.

Once the eggs start firming up on the bottom, flip entire egg-veggie mixture over (like a flap jack), place half a slice of cheese on the cooked side of the egg mixture.

Once the second side has fully cooked (the eggs are not runny nor crispy-burned) fold the omelette in half over the slice of cheese and remove from the pan (cut this in half to create 2 omelettes)

Repeat these steps with the last 3 eggs and remaining half of bell pepper-onion mix (for 2 more omelletes.)

On eachof four plates: Half of each omellette (topped with salsa), half a banana, half a sliced tomatoe, and a piece of toast (with honey drizzeled on top and cut in half)


A Cool Meal

Summer Pasta Salad

Summer Pasta Salad

A light, easy meal for a hot summer evening–easily feeds 4.

1 Box of spiraly Pasta, Cooked al-dente (easily done if directions on box are followed)

1 large can of sliced black olives

6 fresh basil leaves, coarsely chopped

3 tablespoons of virgin olive oil

1/2 tsp coarse ground salt

1 cup of Feta Cheese Crumbles

1 tsp Lemon Juice

1 large tomatoe, diced

A dash of Pepper

Mix all ingredients together in a large, glass bowl. Cover and let stand (in refridgearador) for 30 minutes.

Stir and serve. It is excellent, cool, and super yummy.