Mini-omelettes on the go - With paleo option
With the start of the school year and the end of summer vacation, mornings are busy. In the race against time, it is easy to neglect the importance ofbreakfast. However, it provides the energy necessary to face the day. In order to facilitate the breakfasts weekdays, prepare these mini omelettes in advance. They will provide you with breakfast balanced which heats up and is eaten quickly.
Ingredients
Preferably use organic ingredients.
- 2 sausages breakfast nitrite-free (pork, game or vegetarian option)
- 1 tbsp. tbsp avocado oil
- ½ chopped yellow onion
- 1 large yellow potato, diced*
- 1 large leaf of finely chopped kale
- 10 eggs
- Salt and pepper
*For a paleo version, replace the potato with a cup of Jerusalem artichoke
Preparation
- Place the rack in the center of the oven. Preheat oven to 350 °
- Generously grease 12 muffin molds (or use silicone molds).
- In a medium-sized skillet, brown the potatoes (or Jerusalem artichokes) and onions in the avocado oil for about ten minutes.
- Meanwhile, cook the sausages breakfast according to the manufacturer's instructions. Cut into rounds and set aside.
- In each muffin mold, place a tablespoon of the sautéed vegetable mixture, 3-4 slices of sausage and a few pieces of kale. Salt and pepper.
- In a medium bowl, beat ten eggs.
- Pour a small amount of eggs into each muffin tin to cover the toppings.
- Bake for 20 minutes, or until a toothpick inserted in the center of the omelettes comes out clean.
- Leave to rest for two minutes before unmolding.
Note from the naturopath
A breakfast containing sufficient protein and good fats supports mental energy and better focus. Eggs are therefore a food of choice for the baby.breakfast.
About the author
Naturopaths from La Boite à Grains
Team of qualified and certified naturopaths (ND) in Gatineau in Outaouais.
Original article written by Véronique Cousineau, Naturopath