Feta, roasted red pepper, and spinach omelette.

Feta, roasted red pepper, and spinach omelette.

Spring began a super busy kid schedule. Monday through Thursday we have an activity every night at 6pm. Some days there are 2 activities. The first week of this new crazy schedule involved frozen food dinners. My kids love the Gardein crispy tenders and Alexia onion rings. Add some broccoli and it’s all good, right?  But I love to show my kids that food is made and cooked, not out a freezer or can or whatever! Slicing cheese and putting in a tortilla does not count as cooking. What can be   homemade, fast. and healthy – breakfast for dinner .

Usually the kids get pancakes with fruit and sausage while I get a fancy omelette. If you have the right pan a veggie omelette is easy to make. My mom bought me a nice Cuisinart nonstick pan for a gift a few years ago.

Basic Omelette for One

Preheat an 6- 10 inch omelet or non stick pan on medium to low. Meanwhile beat 2 eggs very well. Add some salt, pepper, and 2 Tbl. milk. Whisk egg/milk mixture, you should work up a sweat doing this. When pan is heated, add 1 Tbl. butter or olive oil. Pour egg mixture into hot pan. Tilt pan so eggs cover the bottom. Cook until the top is as set as you like. Add cheese and other yummy stuff. Flip in half. Let sit for a minute so the cheese melts and serve.

Dutch Baby pancake

Dutch Baby pancake

Instead of plain old pancakes, I have been making a Dutch baby. This is a big pancake cooked in the oven in a cast iron pan. The prep is about the same as pancakes but you get 30  free minutes while it bakes (hello homework). My son enjoys using a stick style blender to mix everything up.

Dutch Baby or German Pancake

3 Tbl. butter melted and divided

1/2 cup all purpose flour

3 Tbl. sugar

1/2 tsp vanilla

1/2 tsp. salt

2 eggs at room temperature

1/2 cup milk at room temperature

Preheat oven to 375 degrees. Place 2 Tbl. melted butter into a 10 inch cast iron skillet. Swirl the butter around to cover the bottom of the pan. Place the skillet in the oven. Allow the rest of the melted butter to cool for about 10 minutes.  Combine the flour, sugar, vanilla, salt, milk, eggs, and slightly cooled butter into a blender. process for about 30 seconds. Carefully pour the batter into the preheated skillet. bake on the middle rack for about 30 minutes or until the edges puff up brown. Serves 4.

organic cantaloupe, veggie sausage, and a big pancake wedge

organic cantaloupe, veggie sausage, and a big pancake wedge