• Breakfast,  Dairy Free,  Dinner Recipe,  Food Intolerance,  Gluten Free,  Health,  Whole30

    Your Own Personal Omelet

    Sweet or salty for breakfast? Which one do you prefer? I would normally choose sweet. I love a good donut with a nice warm cup of coffee. But lately, I’ve been loving salty foods for breakfast. Particularly, my own personal omelet. It goes well with a cup of coffee, too. This omelet is restaurant worthy. It’s my opinion, of course. But try it for yourself, and tell me what you think.


    But before you go and sneak down to the recipe, just hold on a sec. I have a crazy weird secret (actually, it isn’t really a secret) ingredient that I want to chat with you about. This ingredient isn’t your obvious breakfast choice. You may hesitate to put it in your omelet because, honestly, not many people eat this for breakfast. You ready for it? Ok. It is (drum roll, please) broccoli. Yes, I put broccoli in my omelet.

    When I first heard about having non-breakfast foods for breakfast, I admit my reaction was similar to a sneer. The idea was so foreign to me that I thought it was ridiculous. But since doing Whole30, I decided to try having my leftover dinners for breakfast. You guys, I was surprisingly satisfied. It’s good. In fact, I would say it’s more satisfying. And when I am satisfied at breakfast, it keeps me away from snacking all the time. Win, win, right?


    This omelet is so versatile and easy. Without kids around I could probably make one in about 20 minutes. I love my kids, but let’s face it, it takes us twice as long to get something done when our kids are around. Who is with me? Where was was I? Oh, yes-versatile and easy. The ingredients are simple and I would guess that you have most of them in your fridge or pantry already. It would also be easy to substitute ingredients if you don’t quite have everything you need for the recipe.

    Here are some tips to help you make this restaurant worthy omelet.


    Frying potatoes can be a long process. Make sure you have a big frying pan so the potatoes can spread out and fry faster. Heat up your oil/butter first. Your goal is to get that golden brown skin on your potatoes slices. When you put the potatoes in the hot fat, the golden brown skin will form nicely on the outside of the potatoes. It adds the perfect crunch and texture to the omelet.


    When I cut the broccoli, I only use the “leaves” of the trees. Can you tell I have kids? I cut the broccoli into small bits so that the cooking time isn’t long. I do not include the stalks.

    Food Prep

    Another tip is to prep your food for the week ahead. Anything you prep will save you time in the long run. Even if you pick one ingredient like potatoes and prep them for the week, it would save you time in the morning. This week, I used my food processor to slice all my potatoes and it was a major time saver.


    For the toppings, I recommend crushed red pepper. I love spicy food, but feel free to nix it if you’d rather stay away from spicy food. Salsa would be a great topping as well. Aldi has very good options for sugar free salsas; check the labels to make sure though. Another great addition would be hot sauce. Dump it in stream or sprinkle lightly-which ever you prefer.

    Now, go ahead and make this salty restaurant worthy breakfast. And please, don’t cut out the broccoli. I promise you it’s good!

    Breakfast Omelet

    On those slow Saturday mornings, get all the kids in the kitchen and make this filling breakfast omelet. The salty potatoes coupled with the sausage and egg are a great American breakfast. The thyme and sage bring a slight earthy citrus flavor that compliments all those American flavors.
    Servings: 2
    Author: ourbeautifulordinarylife


    • 1 1/2 tbsp Ghee
    • 1 1/2 tbsp Red onion, chopped
    • 1 1/2 tbsp Green pepper, chopped
    • 2 Russet Potatoes, diced into cubes
    • 4 Amy Lu Pork Sausage Links, sliced
    • 1/4 cup Broccoili bits, chopped, no stalks
    • 1 tbsp Fresh thyme, and 2 sprigs set aside for topping
    • t tbsp Fresh sage, chopped
    • 3/4 tsp Red pepper flakes Optional
    • 2 Eggs
    • Salt and Pepper to taste
    • 2 Crepini Egg Thins Optional


    • Melt 1/2 tbsp of the ghee over medium high heat.
    • When ghee is melted, add the onion and green pepper. Stir. Let simmer for about 1 minute
    • Add diced to potatoes. Pour 1/2 tbsp ghee over potatoes. Sprinkle with salt and pepper. Stir. Cook until potatoes are browned and almost soft.
    • When the potatoes are almost softened through, add the broccoli bits along with the remaining 1/2 tbsp of ghee. Stir.
    • When the potatoes have soften and the broccoli bits have a slight crunch, add all the spices and herbs. Stir.
    • After you mix all the spices and herbs into the pan, add the egg into the pan. When the eggs are scrambled, add salt and pepper to taste.
    • Serve on Crepini Egg Thins or alone as a hash. Top with salsa or hot sauce. Enjoy!
  • Beef,  Dinner Recipe,  Health,  Whole30

    Hearty Beef & Veggie Bowls

    Today is day 21 of my Whole30.

    This time is much easier than the first time I did the Whole30. The first time was extremely difficult.

    The first time I did the Whole30. I thought about sugar all the time. I wanted it. It consumed my thoughts. I craved it like the Cookie Monster craves cookies. Not giving into those cravings was one of the hardest things I’ve ever done. Yes, even harder than labor and four c-sections. You have no choice about having a baby. Labor happens whether you want it to or not. But everyday you are doing the Whole30, you are faced with a choice- to eat sugar or not to eat sugar. When I did the Whole30 the first time, I got stronger with every good choice I made. It got easier to choose the healthier food. My chronic pain that I’d lived with for over three years began to diminish. But the battle was hard.

    When I started the Whole30 the second time, on January 13, 2020, I expected to experience the same cravings and battles. But to my surprise, I didn’t. It was still difficult, but the battle was easier to win. Now that I’m on day 21, the only time I actually notice that I’m eating differently is when I’m with a group of people. I admit that eating in groups is still hard for me. But overall this Whole30 thing has been easier than it was the first time.

    Thrift Store Find! The little napkin was such a sweet find. I love how delicate it is.

    I’ve also tried to be more creative in the kitchen since doing Whole30. I hate following recipes. I feel confined and trapped when I follow a recipe, so I’ve been trying to make my own recipes that are Whole30 compliant. Some of them turn out horrible-just ask my kids. And whenever my husband, Josh, is quiet at the dinner table I know that the meal is a flop. He’s too nice to say my food is disgusting, Ha! So he remains completely silent. Yeah, I love him.

    Another pretty napkin from the thrift store.

    But these Hearty Beef & Veggie Bowls are a winner.

    The entire family liked it with the exception of Asher, my youngest. And honestly, his opinion doesn’t count because the kid doesn’t like potatoes. I didn’t know kids like that existed until I had one. What kid doesn’t like French fries? Yup. My kid. But I don’t hold it against him. I just don’t count his vote. Ha!

    Old Pyrex is my favorite! I love going to thrift stores or antique stores to find them.

    The potatoes, beef, and vegetables are wholesome and satisfying. I love the combination of the salty potatoes and the caramelized onions. The broth soaked vegetables melt in your mouth and make you feel all warm and cozy on a cold winter day. Overall, this dish reminds me of cuddling up on the couch with your family while it snows outside. It’s comfort food-the kind that makes you want to stay home.

    Tips For The Recipe

    Here are some tips that will help you as you make the recipe:

    Prepare All Your Vegetables Ahead Of Time

    Prepare all your vegetables before hand. You don’t have to do this, but cutting veggies saves tons of time. If you don’t like cutting veggies, I recommend buying veggies that have been cut already. For this recipe, I used broccoli florets already cut from Costco, and instead of buying whole carrots, I bought baby carrots. I buy precut veggies whenever I can because I despise cutting vegetables. Ugh. Does anyone else feel the same way? Tell me I’m not alone.

    Use Two Large Skillet Pans

    Another tip is to have two big skillet pans. This recipe was written for a family of six, so it’s a lot of food. A lot of food in a small frying pan can take longer to cook. It can also make your food turn out differently than what the recipe intended. Big pans help because the food can spread out and reduce the cooking time. The frying pan I use is from Amazon. I just bought it about three weeks ago, but so far I love how big it is.

    Taste After You Salt

    My final tip is to remember that salt is your friend. Sprinkle salt when cooking all the ingredients. Taste your food often while you cook, and ask yourself, “Does it need salt?” I’ve usually found the answer to be yes. But be careful. Sprinkle means sprinkle-not shovel.

    Hearty Beef & Veggie Bowls

    This recipe is a hearty and satisfying meal on a cold winter day. The salty sweet potatoes with onion alongside the broth soaked veggies and beef are delicious. A little ketch up or hot sauce drizzled on top would make it irresistible.
    Prep Time20 mins
    Cook Time1 hr
    Course: Main Course
    Cuisine: American
    Keyword: Beef, Beef Veggie Bowls, Dinner, Dinner Bowls, Potatoes, Vegetables
    Servings: 6


    • 2 medium to large frying pans


    • 6 cups Broccoili Florets
    • 3 cups Baby Carrots
    • 6 cups Broth
    • 2 tbsp Ghee
    • 1 Onion, chopped
    • 6 Sweet Potatoes, cubed
    • 1 lb Beef
    • 2 tsp Salt*
    • 1 tsp Cracked Pepper
    • *For the salt Always taste after adding a bit of salt. Adjust the amount according to what you prefer.


    • For the veggies pour your broccoili, carrots, and broth into a large skillet over medium heat. Bring to a simmer. Stir occasionally. Simmer until the the veggies have softened. After they have softenen, set aside the veggies in a bowl. Leave the remaining broth in the pan for flavor.
    • At the same time your veggies are simmering, melt 1 tbs of ghee in a different skillet over medium heat. When the ghee is melted, add the diced onion. Stir. Cook the onion until it is soft and translucent. Add the cubed potatoes and the remaining ghee. Stir to coat the potatoes with the ghee. Cook until the potatoes are softened and have turned golden brown.
    • In your veggie skillet, add the beef to the remaining broth. Cook until the beef is just browned. Then add all the veggies and potatoes to the beef.
    • Stir the mixture until everything is coated with the remaining broth and ghee. Warm through.
    • Serve with ketchup, hot sauce, or both. Enjoy!