• Dora Nudelman

Simple Yet Luxurious Breakfast

Eggs are such a versatile ingredient that can be used in so many different ways. But one of the simplest ways to use eggs is in an omelet. Okay, so this is nothing new, no breaking story here. However, even with an omelet, when it is done right and even kept simple, using only the freshest ingredients, it can be a truly marvelous experiences for the senses.

Today I started with a small hot frying pan with a little bit of olive oil. I fluffed up three organic free range eggs and added a little sprinkle of veggie salt. Then I poured the eggs into the centre of the pan and closed it with a lid. I turned the heat down just a touch. After a minute or so I picked up the pan and swished it around a bit to move the runny eggs from the centre of the pan to the edges. With some runny eggs still left I chopped up some fresh basil and distributed it into the omelet as evenly as I could. Then I waited another minute or so and then flipped the omelet over (this part can be tricky so don't get discouraged if it falls apart a little. They're just eggs.).

Once the omelet was flipped over I put grated Asiago cheese all over (I love cheese so I put quite a bit). You can also use goat cheese if you'd like, or any cheese really but I would say nothing too strong as it might overpower the basil. Then I folded the omelet over, waited about 30 seconds and flipped it to the other side (still folded over). Then voila, a fluffy simple yet decadent egg omelet.

I know it's unconventional but as a side I placed some gourmet organic tomato sauce on my plate as a condiment. The freshness of the tomatoes really complimented the basil in the omelet well. Ketchup I find too sweet but using tomato sauce in this way I feel takes it to a whole other level.

And by the way, this omelet can be a great meal any time of the day. The key is to savor the experience of making it and then truly enjoy every bite, appreciating all the ingredients and how they compliment each other. This isn't a wolf down your food moment. Cook, eat, and enjoy!

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About Me

Some other fun facts about me: I'm a foodie, I'm a health nut, I'm a spiritual enthusiast, and  I'm a seeker of truth. I love tea (especially Organic Japanese Sencha), the beach, luxury spas and retreats, yachting, books, inspiring education, and beautiful real estate and decor. I gravitate towards products and services that are natural and organic. I love to write. I love to eat and cook healthy gourmet, create energy art, entertain, and decorate (I am also certified in professional redesign and staging and I love decorating using design psychology, life coaching, and energy flow principles). I love to travel, I love to discover, I love to indulge in the finer things in life, and I love to share my joy with others. I am family-oriented and value my relationships immensely. I'm an optimist but I am also pragmatic, which is probably why I am so drawn to both the spiritual and the physical aspects of our existence, and the belief that we need to find harmony on all levels in order to be truly happy and fulfilled.


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