Cooking lesson: Healthy Eggs and Pancakes

Here is a cooking lesson plan for making healthy eggs and pancakes for breakfast.

1) Demystifying eggs: the omelet, sunny up, over easy

2) Batch cooking grain-free pancakes


    1) Styles of omelets: a French Omelette vs all other styles (

    2) Sunny-side up eggs, using two types of heat: dry (butter/oil) and wet (steam)

    3) Over-easy eggs, flipping without a spatula

    4) Making large batch of pancakes in the oven

Talking points:

    • Cooking methods for omelets and fried eggs

    • The do’s and don’ts of size and shape of veggies for omelets

    • Using the oven for pancakes, which are normally made on the stove-top

    • Using root veggies vs fruit in pancakes for sweetener, flavor, color and body

    • Using fruit flour vs nut flour (coconut flour, plantain flour, almond flour, cashew flour, acorn flour)

    • Batch cooking: the prep, the making, and the storing (freezing)

Types of omelets:

    French style:

    Spanish Omelet:

    Greek Omelet:

    Denver Omelet:


    Indian omelet:

    Egg white omelet w/egg yolk sauce:

    and here’s another one:

    Japanese omelet:

Ingredients needed:

    • 2 dozen eggs

    • 2 bell peppers

    • 10 mushrooms

    • 3-4 scallions

    • 1 bunch broccoli

    • Ghee, olive oil

    • Fresh herbs

    • Dried herbs

    • 1.5 cups cooked white yam

    • Vanilla

    • Coconut flour

    • Baking powder

    • Cinnamon