Smoked Salmon & Goat Cheese Omelet with Grapefruit & Avocado Salad

My favourite meal of the day is breakfast. I could eat breakfast foods for every meal, and sometimes I do.

My favourite meal of the week is brunch. Based on this information, you might conclude that I'm a morning person. Strangely enough, I'm not. I'm actually guilty of showing up to the office a few minutes late without any pertinent excuse.


That said, my love of breakfast is likely due the fact that it comprises my ultimate comfort foods. Crunchy cereals, yogurt & fruit, granola, overnight muesli, toast with PB & J topped with sliced bananas, coffee... the list goes on and on.

The possibilities for brunch are also endless. Permutations of omelets to be devoured alongside crisp, well-seasoned potatoes... Need I say more?

This is a meal I whipped up one evening for dinner. Who said brunch goodness should only be enjoyed on Sundays?


Smoked Salmon & Goat Cheese Omelet with Grapefruit & Avocado Salad (serves 1)

Omelet
2 or 3 eggs
Dash of milk
Strip of smoked salmon, sliced
Crumbles of goat cheese
A couple spears of asparagus, diced
A few mushrooms, diced
Sliced green onions, as garnish
Salt & pepper

Salad (recipe adapted from the Healthy Heart Cookbook by the American Medical Association)
Baby spinach
Half pink grapefruit, sliced
Half avocado, sliced
1/4 cup low-fat plain yogurt
1 tbsp fresh cilantro, chopped
1 tsp fresh lime juice
1 tsp honey
1/2 tsp grapefruit zest
1/8 tsp salt

Start with the salad dressing. In a bowl, whisk together the yogurt, cilantro, lime juice, honey, grapefruit zest and salt, and set aside until you are ready to eat. To assemble the salad, lay a bed of baby spinach on a plate and top with the sliced grapefruit and avocado.

Preheat oven at 350 F.

Whisk eggs and milk in a bowl, and sprinkle some salt & pepper. Cook the egg mixture in omelet pan over medium heat, so as to make an open-faced omelet. Meanwhile, sauté the asparagus & mushrooms in a separate pan for a couple of minutes. Set aside.

When eggs are almost set, top the omelet with the sautéed vegetables, the smoked salmon and the crumbled goat cheese and pop the pan in the oven for a couple of minutes, until the eggs are cooked through.

Remove from the oven, serve next to the salad and garnish with green onion slices. Pour the dressing over the salad, and enjoy.