Breakfast Omelette salad and No-knead bread

Breakfast Omelette salad and No-knead bread

Eggs are one of the best, loved, used, and always available to anybody around the world. we all used eggs in so many different ways that we all enjoyed – from eating it raw (especially when you have a pet at home- a hen, producer of eggs- talking about salmonella) or cooked, savoury dishes to dessert, vegetables and grains, sauces and vinaigrette, it is limitless!

I enjoy eggs mostly every day. Boiled eggs with mixed fresh greens and tomatoes, drizzled with some oil, vinegar or lemon juice and a dash of seasoning; that is one perfect meal. Scramble eggs are often the easiest to make especially when time is after me. Omelette and freshly made no-knead bread are what I like the most for my breakfast when I have the luxury of time, it is so divine that makes me feel like I’m eating like a royal. Planning early makes it even easier and effortless. Adding bits and pieces with eggs and cooking in low heat will add extra nutritional value that makes our body rejoice.

Breakfast omellete salad

Eggs and vegetables cooked in low heat to start the day is a treat to your self.
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Yield : 2 people


  • 3 tablespoon extra virgin olive oil
  • 4-5 large eggs
  • 1 medium ripe tomatoes, slice to chunky pieces
  • 1 handful arugula
  • 3 tablespoon grated parmesan cheese
  • Salt and pepper to taste
  • Hot sauce or paper flakes (optional)


  • In a large-size non-stick pan, add olive oil and tilt the pan for the olive to spread. Turn on the heat to low, add the eggs and using a spatula, break the yolks as you mix. Once the heat started cooking the eggs, stop stirring and let it cook for 5 minutes.
  • Sprinkle the grated cheese, arrange the chunky tomatoes and arugula on top. Drizzle the remaining olive oil and continue cooking it for another minute or two. Gently fold into half- it will be messy, but don't worry that's why it's called a "homecooked meal".
  • Slowly slide into your plate, sprinkle salt (only if needed), freshly ground pepper, red pepper flakes or a few dots of hot sauce according to your taste. *See next recipe
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I have made so many kinds of bread, I love kneading, I like the feel as you knead and stretch the dough, how they rise to their glory after proofing; it is really rewarding just by the look at it. There are times I don’t like to muscle up before eating, no-knead artisan bread is what I like the best. It saves me time and saves my energy to eat and enjoy. Just prepare all the ingredients and mix them all with your gentle loving care, tucked it in, make it cozy in one corner and leave it alone to do its job by ist self, then come back when it’s time…….


This bread is delicious, effortless that deserves a place in your baking repertoire.


  • Lidded Dutch oven pot or a deep round heavy-duty ceramic baking dish.


  • 3 ½ cup all purpose flour
  • ½ teaspoon instant yeast
  • 1 ½ teaspoon salt (pink if available)
  • 1 3/4cup water, room temperature


  • In a mixing bowl, place the flour, yeast and salt; mix to combine thoroughly. Make a well in the middle and add the water. Using a spatula, slowly add the flour to the water until blended. The dough will be sticky and shaggy (Don't Over Mix). Cover it with plastic wrap and let it rest in a room temperature for 12 hours to 18 hours (preferred).
  • The dough is ready when the surface is dotted with bubbles. Lightly flour a work surface and place the dough on it. Sprinkle a little flour on top and gently fold over itself once or twice as you shape it round (don't aim for a perfect round circle). *See note 2.1 – 2.3
  • Cut a parchment paper wide enough and slid into the dough, seam side down. Cover with plastic wrap and let rest for 30 minutes. *See note 3.1
  • when the dough is ready, place the heavy-duty covered pot in the oven and heat to 450°F for 20 minutes. Transfer the dough to the heated dish, cover it with a lid and bake for 30 minutes; uncover and continue baking for another 15-20 minutes or when the top is beautifully browned. Cool in the rack.


Parchment paper is not necessary, as long as you sprinkle enough to keep it sticking from the work surface. But parchment paper makes it easier to transfer the dough from the work surface to the hot dish your using.   I’ve used both heavy-duty lidded cast iron and heavy-duty ceramic deep baking dish and they both worked perfectly. For the ceramic dish, cover it with aluminum foil, then top it with anything (I used a pizza pan) that can withstand the high heat to help it seal so that the steam will not come out.
Note 2.1
Note 2.2
Note 2.3
 Note 3.1
DID YOU MAKE THIS RECIPE? Tag @cookmejoyathome on instagram so we can admire your masterpiece!!