Frost may hit this weekend, so the fresh vegetables will be disappearing. Time to use them for a Fast Day breakfast and dinner. The breakfast also uses some of those crepes that we stored in the freezer last week. This all fits into our Fasting Lifestyle — lots of fresh veg, good flavors, high protein, ease of preparation.
Breton Breakfast: 310 calories PB Here is one way to use the crepe batter which we made last week and you stored in the freezer. You need one crepe per serving. Make some extra for a lunch or dinner later this week.
1 crepe 1 two-oz egg ¼ cup diced zucchini ¼ cup diced tomatoes ¼ cup diced bell pepper, any color you want 1/4-1/3 tsp curry powder [seafarers brought a lot of spices to Brittany’s ports] 2 oz apple 5-6 oz green smoothie or apple cider blackish tea or coffee or hot water with lemon
Put the 3 vegetables and the curry in a small sauce pan with a bit of water and cook uncovered until the veg are soft and the liquid has evaporated. If your crepe was cooked previously, warm it a little to take off the chill. Cook the egg by frying it in a lightly-oiled non-stick pan. Spoon the vegetable on the crepe, put the egg on top. Hold briefly, if needed, in a warm oven while you pour the smoothie and warm beverage, and while you slice the fruit.
2 oz roasted red pepper, without oil [I roast my own, slice and freeze them] 2 oz mozzerella, cut into ‘sticks’ [I buy blocks of mozzerells for slicing] one 5-0z can tuna, packed in water, drained and broken into large chunks 5 oz tomato slices 3 oz whole green beans, steamed, drained 1 ½ oz marinated mushrooms 1/3 c. garbanzo beans, drained if canned 4 black olives, pitted and sliced 3 slices pepperoni, chopped 1 tsp flavored oil, salt, chopped fresh herbs
Prepare the ingredients and keep separate. On a platter, arrange the ingredients in rows as shown in the photo. Suit your own artistic nature as to what goes where. Be liberal with the fresh herbs.