We're trying to be healthy and diabetic friendly this week with a couple of meals that actually lowered my glucose, one (the omelet) by almost 40 points!
The omelet is a super tasty and very filling entree that can be served for any meal. The salad is a bit lighter but still very tasty and satisfying.
Recipes are at the links below.
BRUNCH: French Omelet
LUNCH: Spring Mix Salad
DarrylCopyright 2016 - Darryl MusickAll Rights Reserved
This can be for breakfast or brunch. Heck, we've even had it with dinner where it can be paired easily with a lighter red like a Beaujolais. It's called a French omelet because it's a dish I came up with after visiting the local market in the South of France (if you ever want to really get inspired to cook, try going to a French farmers market).
It's easy to cook, although some items may be a bit of a chore to find. For instance, in France, they have incredible dark purple asparagus and another purple elephant garlic that you just can't find around here, so I've substituted shallots and regular asparagus.
It really does taste better in France, which will amaze you after you find out just how good this version tastes (spoiler: it's really good).
INGREDIENTS (for each omelet, increase as appropriate for more)
2 eggs 1 teaspoon half and half1/2 ounce goat cheesesaltpeppernutmeg2 links of merguez sausage (may be available at Whole Foods or other gourmet markets)4 spears asparagus1/2 bulb shallot (chopped fine)2 tablespoons olive oil
Chop the asparagus into half inch pieces. In a 12 inch frying pan, heat up one tablespoon of oil. Cook the asparagus for about 5 minutes, stirring frequently. Add the shallot and cook until just translucent. Set the mixture aside in a bowl.
Chop up the sausage. I like to freeze them first and cut with a tomato knife which makes it easier to get clean cuts.
Brown the sausage in the pan, put in the bowl with asparagus and shallot.
In a bowl, mix the eggs and half and half. Add a dash of salt, pepper, and nutmeg before whisking.
You're going to use your sausage, asparagus, shallot mixture and sliced up cheese in as a filling.
In an eight inch pan, heat up the other tablespoon of olive oil. Pour in the egg mixture when hot. Using a spatula, lift up the edges to let the liquid mixture fill in under the cooked egg. When just a little liquid is left on the surface, put in the filling across the center. Fold the far edge over. Let sit for about 10 seconds and flop into a plate.
DarrylCopyright 2016 - Darryl MusickAll Rights Reserved
