My Weekend Breakfast Treat:  Veggie Omelette Baked on the BBQ!

To do:

As bbq pre-heats, chop one small onion and place in cast iron pan with olive oil.  Place pan on upper rack in bbq and saute onion slowly.  Add other chopped veggies, like asparagus, peppers, tomatoes, broccoli or zucchini.  Saute for another minute or so till softened.  Add 4 beaten, organic, free range eggs, seasoned with salt & pepper.  Cover bbq and bake for about 10 minutes over low to medium heat (depending on your bbq).  Omelette will puff and slightly brown.  If you like, add crumbled feta (I prefer goat or sheep's milk) or dairy/soy free daiya cheese and let melt.

On the side... 

Sweet Potato Home Fries

Scrub, but don't bother peeling a sweet potato and chop into one inch cubes.  Toss with olive oil, coarse salt, freshly ground pepper and chili pepper flakes.  Place on foil covered cookie sheet and place on bottom rack of bbq for about 20 minutes, stirring regularly.

Steamed Greens

Loosely chop 3 cups of kale, collard greens or spinach (any favourite green will do really).  Bring one cup of broth (chicken, vegetable, preferably homemade but organic boullion cubes work well too) to a boil.  I have a side burner on the bbq so I could do this outside too.  Add greens and steam for about 15 - 20 minutes.

Fresh Niagara Fruit

Enjoy!