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Onion, Pepper, Mushroom, Spinach Omelet, Tempeh Breakfast Sausage, Home Fries, Kimchi, Cantaloupe, Coffee

Prep Time 15 minutes
Cook Time 30 minutes
Servings 2
Calories 428kcal

Ingredients

Home Fries

  • 2 cups Potatoes diced
  • 2 tsp Extra-virgin olive oil
  • ½ tsp Garlic powder
  • ½ tsp Paprika
  • ¼ tsp Black pepper
  • Ketchup Low-sodium

Savory Tempeh Breakfast Sausage Crumbles

  • 8 ounces Tempeh plain
  • 1 tsp Reduced-sodium soy sauce
  • 2 TBSP Water
  • 1 TBSP Extra-virgin olive oil
  • ½ tsp Rubbed sage
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • ¼ tsp Black pepper
  • ¼ tsp Smoked paprika
  • ⅛ tsp Fennel seed Crushed
  • pinch Red pepper flakes

Onion Pepper Mushroom Spinach Omelet

  • 1 Egg
  • 3 Egg whites
  • ¼ cup Onion diced
  • ½ cup Bell pepper diced
  • ½ cup Mushrooms sliced
  • 1 cup Baby spinach
  • Black pepper to taste
  • 1 tsp Extra-virgin olive oil

Cantaloupe

  • 2 slices Cantaloupe or diced

Kimchi

  • ½ cup Kimchi

Coffee

  • Coffee prepared using your preferred method
  • Creamer optional
  • Sweetener optional
US Customary - Metric

Instructions

  • Prepare the ingredients as directed.
  • Preheat the oven to 400°F (204°C).
  • Toss the potatoes with oil, garlic powder, paprika, and pepper. Cook on a baking sheet in the oven, about 20–30 minutes minutes, tossing about halfway through, until nicely browned and tender.
  • Steam the tempeh while the potatoes cook. Cut the tempeh into 3–4 slabs. Place the slabs in a steamer basket over simmering water, cover, and steam for 10 minutes. Pat the tempeh dry.
  • Prepare the tempeh seasoning. While the tempeh steams, mix the reduced-sodium soy sauce, water, sage, garlic powder, onion powder, black pepper, smoked paprika, fennel seed, and red pepper flakes in a bowl.
  • Crumble and season the tempeh. Finely crumble the steamed tempeh directly into the seasoning mixture. Toss thoroughly so the tempeh is evenly coated.
  • Cook and brown the tempeh. Heat 1 TBSP olive oil in a skillet over medium heat. Add the seasoned tempeh and cook for 2–3 minutes, stirring as needed, allowing the liquid to evaporate. Spread the tempeh into an even layer and leave it undisturbed for 3 minutes so it can brown. Turn or stir the crumbles and cook for another 2–3 minutes, until browned. Lower the heat if the spices begin to scorch. Adjust pepper if desired. Do not add additional salt. Keep warm.
  • Heat olive oil in a nonstick skillet over medium heat. Add the onion, bell pepper, and mushrooms. Sauté for about 3–4 minutes, until softened. Add the spinach and cook for about 1 minute, until wilted.
  • Whisk together the egg and the egg whites. Season with black pepper.
  • Portion the egg mixture and vegetables into the skillet. Cook over medium-low heat, gently lifting the edges to allow uncooked egg to flow underneath. Once mostly set, fold the omelet in half and cook briefly until fully set. Transfer to a plate and repeat with the remaining egg mixture and vegetables if making more portions.
  • Brew and prepare the coffee to your liking.
  • Serve the omelet with Tempeh Breakfast Sausage, home fries, kimchi, cantaloupe, and coffee.

Nutrition

Calories: 428kcal | Carbohydrates: 19g | Protein: 31g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 356mg | Potassium: 858mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1720IU | Vitamin C: 50mg | Calcium: 169mg | Iron: 5mg