In this informal kitchen walkthrough, Mario Sebok (SCPM, MBA, PMP®) and family members walk through the preparation of a rich, protein‑packed omelet featuring baby spinach, tapioca, Parmesan, and optional avocado cream and truffle oil. They detail precise ingredient amounts for three servings (30 g butter, 9 cage‑free eggs, 1–2 teaspoons tapioca per egg, generous Parmesan, and fresh spinach), discuss seasoning (a pinch of salt per egg, optional herbs, garlic, pepper), and explain the cooking sequence: melt butter, whisk eggs with tapioca and salt, cook on high heat until tapioca sets (~3 min), add spinach briefly to preserve its protein, and finish with avocado cream and truffle olive oil if desired. Throughout, they share practical tips on heat control, pan size, and timing to keep the omelet soft yet fully cooked, emphasizing a 5‑minute brunch that balances flavor and nutrition.
Chapters
Okay, so Kirkland butter, 10 grams per person. 3 cage-free eggs per person. Tapioca, how much? 1 spoon or 2 spoons per egg?
1 spoon, babe.
And baby spinach. So this is breakfast in 5 minutes. So 30 grams of butter, Kirkland, salted. In the middle,
you already put the Parmesan.
Already put the Parmesan cheese.
Since we are three people, we're going to put a lot of Parmesan.
Okay.
And then we start pulling the eggs. So we have nine.
Nine eggs. Three eggs per person.
One. Garbage is right there. Here. Four, five. Look how good the eggs are. Mix. Then need to call. Yeah, eight, nine. Then you can't forget the salt. Is the moment of the salt. What I do? I do like that because I put one pitadinha in each egg. This is the maximum of salt you can have. Like that. This is enough for the salt, for the eggs, and for the spinach.
And
okay, this is on already. Okay,
tapioca.
Then the tapioca. Tapioca,
it's on high temperature.
Yeah, tapioca I put like that. Let's put like that. One is less than one spoon. Half a spoon in each egg. I cover a lot there. Half spoon in each egg, okay? Okay. Okay, then what else?
You already put everything now, it's only the spinach.
The spinach, but the spinach is there.
When it's finished.
So what I do here, I get something like that. And it starts to cook because the tapioca, it needs 3 minutes to cook. So we do like that with all the yolk eggs.
Egg yolk.
It has to be mixed.
The butter hasn't melted.
Yeah, but it will, don't you worry.
And what is the name of this?
This is omelette, right? With spinach, but a very rich one.
This is brunch.
This is brunch. Then we have the avocado. I don't know if you like avocado.
Yes, we're gonna do avocado cream too.
Avocado cream, you know.
Yeah, but we're gonna do it special today.
So this is when you start doing this pieces of ready.
This is the tapioca gets consolidating after.
Yeah, tapioca and the egg together, right? When you start in this. Becoming hard, then you put the spinach in. Now already you can disconnect because the amount of heat here is enough for the rest. At this point, more or less, you disconnect not to be too, too hard, you know, because it needs to be soft. But needs to be well cooked. So if it's too high all the time, might burn underneath and not cook on top.
This is delicious,
Mom. Oh. And then after it's all full of these things like that, you come with the spinach and the COVID The COVID is going to be—
You don't have to put the— any pepper or—
I don't need because I like the way it is. If you want to put pepper, you can. You can put oregano. You can put parsley. What?
Garlic.
Yeah, you can put. But garlic with eggs is too strong.
And you have truffle, truffle.
Oil.
Oil.
Yeah,
that's very good with it.
I don't know, I've never tried.
I'm gonna try
olive oil.
Truffle olive oil. I'll
look
for it. So now in this point, the thing is already disconnected. You come with the spinach. For 9 eggs, you are going to need everything here.
Everything.
Oh yeah, because it shrinks a lot.
Oh, I see.
You take a look if there is nothing in the spinach that is already— this is very fresh, so there is nothing that— It
doesn't need to be on the cooking side. Put it later.
Okay,
wonderful.
Then you do like that. So mix a little bit, not too much. Because it's going to shrink and penetrate there.
And that's—
And put the top. This top is too small for this. It needs to be a smaller pan.
Okay.
But it's going to work anyway because it's very warm.
Done.
Like that, you have the spinach with all its protein because you don't cook too much.
Okay, and how long do you need to wait until the spinach is cooked?
