This is a delicious quick meal that can be had at any time of the day and perhaps one of my most favourite. Once I had an olive baguette that I used, and ever since, I’ve been adding olives into the egg batter. The dash of Worcestershire sauce is like a Welsh rarebit recipe – and adds a dash of oomph. Lots of herbs and chilies and then the best part is – lots of cheese on top – until nice golden and crispy! Eat as is, with sides of ketchup or hot sauce, some Dijon works too!

Breakfast There are so many rules and ways of making a good omelet. Most of these methods in my opinion, come down to a personal preference. For me, I like soft runny scrambled eggs over well-cooked bhurji style, and a soft omelet that has not browned too much. For me, this below method is the best way to make an omelet – it is soft, delicate, easy to make. The filling is the star here – pumpkin with fresh sage, some garlic and some delicious manchego cheese. The secret to a good cooked fulling is to shred/grate the raw pumpkin – helping it took cook with ease, wuicker, with less fat required and it picks up the other flavours even better. When I got my hands on some fresh sage – I had to make this asap. Another secret for the best tasting pumpkin – a pinch of cinnamon! The Recipe Serves Ingredients 2 eggs ½ tbsp cold water salt and pepper to taste 1 tbsp butter 2-3 sage leaves a few shavings of your preferred cheese (manchego, parmesan, grana Padano) Filling: ½ cup shredded pumpkin 2 tsp butter ½ tsp minced garlic ½ tsp salt 3-4 sage leaves, chopped pinch of cinnamon Instructions Filling: In a small sauté pan melt the butter and add the garlic to cook until golden Then add the pumpkin, salt, sage and cinnamon and cook for 10 minutes or so until pumpkin is softened and fragrant Set aside Omelet Take a small omelet pan and place 1 tbsp butter in it – with the heat off In a small bowl, crack the two eggs and add cold water and whisk well Then turn on the heat spread the butter quickly Once the butter has coated the pan, immediately pour the eggs into the pan and spread it out Allow it set, checking the edges with a spatula – then sprinkle the salt and pepper on top Once the eggs are 70% set, place the filling in the center in a line, topping with cheese Gently fold over one side of the omelet over it, and then fasten with the other side – use two spatulas if you need the help Gently roll the omelet down with the joint side facing down to cook for a few more seconds Gently transfer the omelet into serving plate In the same pan add some more butter and fry the sage leaves until crispy and put it on top of the omelet Serve this omelet with a side salad

Breakfast Some mornings call for decadence. And for me, that means breakfast in bed, sun streaming through the window, a news channel on, newspapers strewn about, all while surfing lifestyle blogs. And family members walking in settling down next to me is always appreciated, as long as they stay quiet! So for such moments, that are the most precious to me, an even more precious breakfast is in order. And it cannot be just any plate of scrambled eggs! This version has creamy spinach with ricotta along with 3 eggs scrambled with butter, encased into a lovely tortilla! Making scrambled eggs is the easiest thing for me – I dirty just one pan, a spatula, and require eggs, salt and butter only! I crack my eggs directly into a warm greased pan and then swirl continuously, but gently, with a rubber spatula. Once they start to form, I add the salt and a bit of butter to add flavor and creaminess. Then I remove the eggs just before they are firmly cooked to get that pillowy-soft scrambled eggs! Serve this quesadilla with hot sauce, mustard, salsa or relish – and you’ve got a rather large meal on your bed! The Recipe Serves 1 Ingredients 1 Tortilla 1 cup Chopped Spinach 1 tsp Minced Garlic 1/2 tsp Salt 1/4 Ricotta cheese 3 Eggs 1/2 tsp Pepper 1/2 tbsp Butter 2 tbsp Olive Oil Instructions Sauté the spinach with garlic and a teaspoon of olive oil for a few minutes. Towards the end, stir in the salt and ricotta cheese and switch off the heat and set aside Warm the tortilla on a non-stick pan with no oil. In a small pan, brush olive oil with a silicone brush. Place on low heat. Crack the three eggs into the pan and swirl with a rubber spatula in the number 8 form. As the whites start to cook, add the salt and the butter and continue to swirl until the scrambled eggs have just formed. Switch off the heat before the eggs cook completely, as the heat will continue to cook them through. Add the pepper. Place the eggs onto one half side of the tortilla, followed by spinach and fold over. Give the quesadilla a few seconds on the pan on both sides. Remove, slice and take to bed!

Breakfast,Sandwiches Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail The Bread Series I never had a craze for the bagel until I reach Boston for college. The bagel was a staple breakfast in the dining halls – and of course, it became a habit for me, one that I genuinely could have done without. But I guess, the heart wants what it wants! Of course, my breakfast has changed drastically in the past decade – I am sluggishly woken by my trusting cappuccino, fruits and an acai berry smoothie for all that extra energy I desperately need to power through the day. But after Le Artisan Boulangerie opened up a bit too close to home, let’s say, the delicious bagel has made a bit of a re-appearance into my lovely love handles! A variety of bagels (sesame, cheese, garlic… why aren’t you picking up your phone yet?!) make it to my breakfast table with scrumptious fillings: cinnamon butter, plain cream cheese, flavoured cream cheese… and the classic one, which is a fair bit more indulgent, but the perfect Sunday breakfast to be had: the breakfast bagel! The breakfast bagel is made with creamy scrambled eggs, thick slice of cheese, tomatoes, lettuce and if you can, some avocados – it’s perfect with a cup of coffee, juice, the papers and some soft music, preferably outdoors. P.S. The key to a good bagel sandwich is to always, always, always toast it first. Slice lengthwise, and use a regular toaster. Thereafter stuff you filling and slice into half. Fasten with a toothpick if necessary. Photo Credits: The Kitchen Trail The Recipe Serves 1 Ingredients 1 sesame bagel, sliced and toasted 2 eggs, scrambled 1 cheese slice extra virgin olive oil tomato slices lettuce avocado slices (optional) Instructions Toast the bagel slices first. While the bagel is hot, drizzle some olive oil on both open slices and place cheese on the bottom part. Gently place the scrambled eggs on top, followed by tomato slices and lettuce. Fasten with the top slice and insert a toothpick to hold fort. Slice the sandwich into two.