I was reading the newspaper the other day, and it was listing off what a Vancouverite looks like. Apparently, we are “Kale-munching, yoga pant-wearing, seawall-running, Canuck-worshiping”. On the whole, I thought that was true. If you walk down a street in Vancouver, there could be up to 6 yoga studios in one block. If I were to draw you a picture of a typical Vancouverite, they would be wearing yoga pants.
Except for me. One month ago, I would have told you that I have never taken a yoga class before. (But I live in Vancouver! What’s wrong with me?) But I decided to go out, buy some yoga pants, and get to a yoga class.
Initially, I was reluctant because my balance is…well, it’s non-existent. One time in high school, a yoga instructor came to our class, and taught us how to do some yoga poses. Let’s just say, I fell on my side when doing child’s pose. I don’t think the instructor has ever seen that happen before…
But I went anyway, and it was great! I think that it’s definitely something I will keep doing.
I’m planning on going to a yoga class today, so I want a breakfast that packs on some protein and energy. This omelette was the perfect choice. I love omelettes because they’re just so darn easy to whip up.
A quick, easy and delicious breakfast, what more could you want?
Deliciously easy quinoa bell pepper omelette. Perfect for a quick and simple breakfast or brunch recipe, and made with only 6 ingredients.
- 1 large egg yolk
- 1 large egg
- 1/4 tsp seasoning salt
- 1 small bell pepper, cubed
- 1/4 cup cooked quinoa
- 1 Tbsp oil
In a small bowl, beat together the egg yolk and the egg. Mix in the salt, bell pepper and quinoa.
Heat the oil on a medium skillet over medium heat. Pour the egg mixture over the skillet, and flip after 3-4 minutes. After another 3-4 minutes, remove from heat.