Hearty Hobbit Omelettes

Posted by Lindsay Kluge on Wednesday, September 25, 2019

Hearty hobbit omelettes are one of my go-to’s on the weekends, or on a more leisurely weekday morning. At the end of the week, I have leftover greens and garden veggies from the farmers market, in a varying state of freshness. Omelettes are the perfect place to tuck away these vibrant garden gems and pack in the nutrients right at the beginning of my day. I call these “hobbit omelettes” because I make a pretty large one just for myself, usually with at least 4 cups of cooked vegetables, all said and done. I’m delightfully stuffed after such a morning feast, like what I imagine eating a whole piece of lembas bread must feel like.

Nutrition For a Vibrant Morning

Making it easy to get in 7-9 servings of fruits and vegetables everyday is a habit I create for folks almost daily. As a nutritionist, it’s rare that I ever catapult people into the 9 servings of fruits and vegetables arena when they’re accustomed to only *maybe* doing two or three. My starting point for them: just eat more. Four servings is better than two, and seven is better than five. Just try to get in more fruits and veggies every day, and soon it’ll become second nature. When I create and recommend recipes to pack in the nutrients, I’m always looking for meals that are simple to prep, whole food based, and interchangeable with whatever you’ve got in the fridge. Vegetable packed omelettes check all of these boxes.

I’ve often imagined that hobbit’s live so long because their diets are grounded within their gloriously lush and meticulously kept gardens. They never skip breakfast (a miserable day that would be indeed), and in fact, they have two! Breakfast is where I always encourage folks to get in at least half of their vegetable and fruit servings daily, so they can always start the day feeling ahead. I love making a hearty morning omelette because it combines great quality protein with the vitamins, minerals and fiber of whatever colorful, leafy vegetables you have the in fridge (or in your garden!). It’s filling, nutritious, delicious, and you can make a different version almost every time.

Concerning Omelettes

I make my hearty hobbit omelettes with lots of herbs and spices to change up the flavors. My spice cabinet is always in a disorganized jumble of handcrafted spice blends from Mountain Rose Herbs…my favorites always gravitating towards the front of the pack. My favorite spice blends to add to omelettes include Mediterranean seasoning, garlic pepper, garam masala, red alaea salt and Himalayan pink salts. These are SO aromatic, and cook up incredibly well when sautéing any vegetables. All organically sourced from around the world, Mountain Rose Herbs salts, seasonings, and spice blends have been my go-to recipe magic additions for years. Spices can transform an omelette into a culinary masterpiece early in the morning, so don’t leave these out!

The quality of your eggs makes a big difference, too. I almost always get my eggs from the local farmers market, with thick shells and bright orange yolks. There’s a huge difference when I use store-bought eggs, with their faint, anemic looking pale yellow yolks and paper thin shells…a good egg is well worth the extra $2 a dozen (and has me dreaming about one day having my own chickens…). Eggs are so nutrient dense, including vitamin D, riboflavin, protein, selenium, lutein, zinc, and the shells are rich in calcium. The health of the chicken is reflective in the nutrient content of the eggs. Thus, supporting farms that truly pasture raise their chickens, exposed to sunlight, fresh air, rotating fields of grass and grown ethically is reflective in their golden little treasures: healthy eggs.

(Go read the “Riddles in the Dark” chapter of The Hobbit, and now you’ll be a leg up on one of Bilbo’s riddles…).

Omelettes technically fold all the greens and veggies inside the cooked egg like a little sandwich, but I’m pretty lax with my terminology. I use non-stick pans and cast iron skillets, making it virtually impossible to flip anything. But if you want a fluffy, flippable omelette, you can add about 1 tbsp of whole milk to the egg mixture and it will be lighter and airier, and if using a non-stick pan (which I don’t recommend from a health perspective), it will cook up beautifully. If you don’t mind a more rustic presentation (as I imagine any hobbit wouldn’t complain about), you can omit the extra dairy, and delight in the pure joy of eating your omelette, topped with sautéed veggies right out of the pan.

No elevenses is complete, of course, without a spot of tea. And I recommend Orange Spice from Mountain Rose Herbs during this introduction into Autumn. Alternatively, blend up your own brew with some Intuitive Tea Blending 

Hearty Hobbit Omelettes

  • 2 fresh eggs, lightly beaten
  • 2 tbsp olive oil
  • 1 teaspoon organic butter
  • 8 ounces button mushrooms, washed and chopped
  • 1 small red pepper, washed and chopped
  • 3 large fresh kale leaves, washed and chopped
  • 1/2 teaspoon Mediterranean seasoning (Mountain Rose Herbs)
  • 1/8 teaspoon garlic pepper (Mountain Rose Herbs)
  • 1/8 teaspoon Himalayan pink salt (Mountain Rose Herbs)
  • Optional: Feta cheese
Serves 1-2
In a medium skillet, heat 1 tbsp olive oil on medium heat, and add the washed and chopped mushrooms. Sauté for about 6-7 minutes, until much of the moisture is cooked out of the mushrooms, and they are slightly browned. Then add the red peppers and Mountain Rose Herbs seasonings. Sauté together for 5 minutes more. In a separate larger skillet, heat 1 tbsp olive oil, and add the chopped kale, cooking on low heat until just wilted (about 4-5 minutes). Remove from heat. Once the mushrooms and red peppers are done, transfer into a bowl and set aside. In another small bowl, add the two eggs and whisk lightly. In the same medium skillet, heat 1 teaspoon butter and add the whisked eggs, Let cook on low heat for about 3 minutes, until the eggs firm up and can be flipped all in one piece. Cook for another 1-2 minutes, adding the sautéed mushrooms and red peppers (and optional feta cheese) onto the top of the eggs. If there's extra veggies, add to the greens! Serve immediately with a side of greens and extra vegetables, and a cup of hot tea. Sprinkle a bit more salt or seasonings on top of the eggs if desired.

This post is sponsored by my friends at Mountain Rose Herbs. All thoughts and opinions are my own. It is my goal to use and recommend only the highest quality herbal products from companies that I wholly trust and fully support. Industry standards including sustainable harvestingquality controlorganic / fair trade standards and responsible sourcing are all things I care deeply about when working with herbs and herbal companies. I have been using Mountain Rose Herbal products for almost a decade, and have always been so impressed with their commitment to environmental stewardship. Thank you for supporting the brands that help to make this blog possible. This post contains affiliate links. Ginger Tonic Botanicals might earn a small commission on the goods purchased through those links.