This homemade omelette is actually workday friendly – it cooks in two minutes flat and withstands travel. Just add the ingredients to a jar, and when you’re ready to eat, shake it and microwave, says chef Kathryne Taylor (@cookieandkate), the author of the new vegetarian cookbook Love Real Food and the food blog Cookie + Kate.
“You can also make it with cheddar, a bell pepper, salsa, cilantro, or whatever you have on hand.”
GREEK OMELETTE WITH FETA, TOMATOES, AND OLIVES
ACTIVE TIME: 2 MINUTES
TOTAL TIME: 10 MINUTES
<> 2 eggs
> ¼ cup crumbled feta cheese > 10 cherry tomatoes, halved > 5 kalamata olives, pitted and chopped
> 1 scallion, thinly sliced (about 2 tbsp)
> 2 large basil leaves, thinly sliced, plus extra for garnish (optional)
> ¼ tsp extra virgin olive oil
> Freshly ground black pepper > Salt
1. Add the eggs, feta, tomatoes, olives, scallion, basil, olive oil, about 5 twists of fresh pepper, and a pinch of salt to a 470ml wide-mouthed mason jar. Screw on the lid.
2. Just before cooking, shake until the mixture is well blended. Remove the lid and microwave until the om elette rises to 5cm from the top of the jar and the eggs are mostly set, 1½ to 2 minutes. Let rest for 5 minutes.
3. Carefully remove jar from microwave. Sprinkle with basil if desired.
Nutrition facts per serving 311 calories, 23g fat (8.9g saturated), 6g carbs, 19g protein, 1g fibre, 1,182mg sodium
PHOTO TED CAVANAUGH FOOD STYLING JAMIE KIMM PROP STYLING SARAH CAVE/EH MANAGEMENT
TWO MORE TOTABLE MEALS
Fuel up with new takes on cereal and French toast
Quarter and core a small Fuji or Gala apple. Set one quarter aside, then chop the rest. In a 470ml mason jar, combine the chopped apple and 1½ teaspoons each coconut oil and pure maple syrup. Microwave until tender, 2 to 3 minutes. Carefully remove the jar from the microwave, add ½ teaspoon cinnamon, and stir to combine. Then add 1 cup leftover cooked quinoa and stir well. Microwave until quinoa is warmed through, about 30 seconds more. Thinly slice the remaining apple; top mixture with sliced apple, 2 tablespoons chopped pecans, and 1 teaspoon shredded coconut.
PEANUT BUTTER & BANANA FRENCH TOAST
In a 470ml mason jar, combine ¼ cup milk, 1 egg, and 1 teaspoon cinnamon. Cover and shake to blend. Cut a small banana into 0.5cm-thick rounds and a slice of whole grain bread into 2.5cm squares. Remove lid and add half the bread and then half the banana, followed by the remaining bread and banana. Cover the jar and flip over until liquid reaches the lid, then shake well. Remove lid and microwave jar for 1 minute. Wait 10 seconds, then microwave until 80 per cent of the liquid is absorbed, 30 to 60 seconds more. (If mixture starts rising in the jar, pause cooking for 10 seconds.) Let rest for 5 minutes and carefully remove, then drizzle with 1 tablespoon peanut butter and pure maple syrup to taste.