Today was a pretty exciting day! I opened my Instagram, and found out the picture of my omelette recipe was in the Globe and Mail as part of their special “The Age of Gourmet” piece.  It was a nice little kick in the butt reminder that I said I would post this recipe, and hadn’t yet done so.

I’d like to name this recipe the “Scromelette” however you might never come back to my site again if I did that, so instead it’s affectionately and practically named, the scrambled omelette.  I have never been one to be good at making an omelette perfectly flat and pretty looking, and given that it really tastes the same scrambled, I prefer it this way!

The recipe was incredibly easy and was the product of having a ton of farmers market veggies on hand.  On the weekends I sometimes want a little change from a smoothie, and it’s usually the only time I have a few extra minutes to cook something up (though, I will say that breakfast was pretty darn fast!).  Eggs are a great breakfast as they are full of protein and healthy fat.  I did a post a few months back on why you should eat the whole egg so if you missed that, check it out.

I used fresh basil and parsley in this recipe, but you could really use any fresh herbs you had lying around!  The same goes for vegetables – get creative and chop up whatever you’ve got on hand.  Here’s the recipe.