Serves 2 people 
Cooking time: half an hour  

Hi everyone, 

We’re navigating Indian summer days. I love this time of year, and as sad as I am that summer is coming to an end, I feel so grateful for the seasonal food varieties. I wholeheartedly believe in the power of seasonal harvesting, cooking, and baking and the myriad of health benefits that has on our mental, physical, and energetic bodies. These are some of the rituals that make the changing of the seasons so worth exploring and accepting. 

Now moving onto today’s recipe. 

I love creating recipes with nostalgic flavours. One of my go-to ones is an omelette inspired by many of my recent flavour cravings. Especially when I crave hearty, healthy and filling meals, this particular one hits all those notes for me.

The beauty of cooking, I believe, is in creating recipes with fresh, simple, flavourful and seasonal ingredients. The process is an intuitive one. What you feel called to eat gives you an indication for what to create. The intelligent choice would be tasteful, healthy, and fulfilling recipes. And to discern between healthy and unhealthy food cravings is a process that would lead to creating healthy eating habits. Healthy doesn’t equate with bland or boring. As with any skill, cooking is a process of experimenting and observing. It takes patience, practice, and a willingness to learn, fail, and recreate. And when you have your heart, gut, and mind involved in your decision making process especially when it comes to your nutritional needs, I wholeheartedly believe you’ll feel inspired, tuned in, and turned on by the spontaneity, adventure, and magic of creating a recipe from scratch. This is how I do it and I want to encourage you to try this for yourself. Be very intentional, intuitive, and heart-centred about your food choices. 

As with any other approach to my work, cooking has been a learning process for me. It comes with a healthy dose of experimentation and spontaneous choices. I’m always down for creating unusual flavours using simple ingredients. I explore my own body’s needs and my recipes reflect a particular need.

This recipe calls for the following ingredients:

• Kalamata Olive spread or tapenade – you could also create your own olive spread and use that instead in case your local stores don’t have this delicious pantry item.
• Fresh, organic tomatoes – sliced into moon slices 
• 5 garlic cloves – minced 
• Onion powder 
• Organic white mushrooms, sliced thinly 
• Sea salt 
• Organic, additive free tomato paste – sliced into thin layers (about 3 mm in width)
• Grass-fed, free-range, hormone and antibiotic free chicken eggs 
• Grass-fed, organic ghee or clarified butter 
• Cheyenne pepper 
• Black pepper
• Endives – optional
• Almond tortillas by Siete: https://sietefoods.com/products/6-pack-almond-flour-tortillas

Instructions:
1• Prepare your cast iron skillet by heating it up on medium. Once heated add 1 tablespoon of ghee until fully melted 
2• Add garlic and saute for 1 minute
3• Add your tomato slices and saute until the water content evaporates, tomatoes soften, their skin separate, and you have a thicker consistency. This could take about 10 or 15 mins on medium heat. You know your stove’s strength so make sure you check in frequently to avoid the caramelization of your tomatoes
4• Season with sea salt, cheyenne pepper, onion powder, and pepper
5• Add sliced mushrooms and saute for 5 mins until wilted 
6• Add tomato paste 
7• Turn the heat down to low for a couple of minutes until you mix your eggs well in a separate bowl. For that you would need a bowl and a stainless steel mixer. Crack your egg and beat them in one direction (clockwise or counterclockwise) until frothy and mixed super well. Add tapenade or your olive spread to your mixed eggs and whisk again until you have a well-blended and smooth consistency
8• Add your egg mixture to the pan by pouring, twisting, and turning until the liquid reaches all parts of your veggies and cover your pan evenly. Increase the heat to medium low. Put a lid on your pan and wait for 10-15 mins until your omelette is fully cooked and ready to be served.
9• You can serve this omelette with a side of goat or sheep cheese, if you tolerate them, endives, and paleo, almond flour tortillas as well. And in fact, these three would make a very satisfying and superb combo to devour. Omit goat cheese for Whole30 🙂

And you can always adjust your seasoning to your liking. 

Happy cooking everyone! I’m very excited for you to try this. Remember that this recipe is paleo, keto, and Whole30 compliant as well.

Leave me your insights and experience with this recipe. I’d love to hear your thoughts. 

In great health,
Behnaz