Breakfast, August 16, 2011.
Leftover black beans and peppers, fresh cilantro and hard goat cheese stuffed omelet topped with Linda Jo’s hot salsa and a side of roasted tomatoes drizzled with balsamic vinegar.
My secret omelet ingredient is a pinch of buckwheat flour added to the egg and almond milk mixture, which helps keep the folded egg from splitting and spilling out the goodness too early.
The tomatoes placed in a baking dish, sprayed with olive oil, topped with black pepper and sea salt and roasted for 10 min at 450F. They were then broiled for a minute or two and then drizzled with balsamic vinegar.