Very Berry Pasta Omelet with Fruit Salad Recipe

Disclaimer:

Eggs are a high cholesterol food for Parrots. They should only eat eggs once every 21 days. African Grey parrots should never eat eggs. Dairy is not digestible by Parrots. We occasionally sprinkle a little cheese on top and feed to our new rescues that are not used to eating cooked food. You can leave the cheese out on all these recipes. 1 serving = 1 Parrot

Ingredients 

  • Organic Blueberries- (If possible) – Rinse well
  • Organic Strawberries – (If possible) – Rinse well
  • Organic Blackberries – (If possible) – Rinse well
  • Organic Honey Dew or cantaloupe melon – (If possible)
  • Organic String Beans – (If possible) – Rinse well
  • Organic Cilantro – (If possible)
  • Organic Apples – (If possible)
  • Organic Peaches or Sliced canned peaches in light syrup and rinse
  • Organic Cabbage(If possible)
  • Organic Shredded carrots – (If possible)
  • Organic Bananas – (If possible)
  • Organic seedless grapes – (If possible)
  • 1 Box of Gluten Free Rainbow Rotini pasta
  • Frozen veggies
  • Frozen corn
  • 1 Eggs per serving
  • Sharp shredded cheese
  • Peanut oil or virgin olive oil
Finished Meal

Fruit Salad Preparation:

  • Cut 2 types of apples in half and core out the seeds
  • Cut pear in half and core (Use 1 tbsps. Per serving)
  • Slice apples and pear into ¼ inch pieces (Use 1 tbsps. Per serving)
  • Soak Strawberries, Blueberries an Blackberries in water and rinse well and set aside
  • Slice Banana into ¼ inch slices (4 slices per serving)
  • Dice 2 tsps. of finely chopped Cilantro (Use1 tsps. Per serving in fruit mix)
  • Dice Sting beans in to ½ inch or in ¼ inch pieces. (Use 1 tbsps. Per serving)
  • Dice rinsed peaches into ¼ inch chunks
  • Mix all together in a bowl, cover and set aside

Cooking the Omelet (Part 1):

  1. Boil 2 quarts of water in a stainless free pot
  2. Add 1- 8 oz. box of Rainbow Rotini pasta to boiling water and reduce heat (Cook on low heat 2 to 4 minutes till boiling and turn off)
  3. Using one large stainless steel frying pan. (No Teflon pans) Put on medium heat.
  4. Add 1 teaspoon of olive oil or peanut oil for egg cooking
  5. Add ¼ cup of hot water per egg serving.
  6. Add 2 tablespoons of cooked strained frozen corn to the frying pan
  7. Boil 2 cups of water for mix veggies per serving in a separate pot.
  8. Add 1 tbsps. Of broccoli per serving in to boiling water.
  9. After 90 seconds of boiling turn off water and add mixed frozen veggies (2 tbsps. per serving)
  10. Add 1 tablespoon of cabbage proportion to the veggie and corn if you desire. And or save chopped cabbage to mixed fruit salad.
  11. Add 1 teaspoon of virgin olive oil or peanut oil in 1/8 of a cup of water, and bring to a boil.
  12. Add diced tops of broccoli into the water after it blanches’ turn off the heat.
  13. Add the frozen veggies to the hot water and then add chopped cabbage.
  14. Add 2 teaspoons of mixed veggies per serving into the oil corn for and let simmer before adding the eggs.
  15. Lightly whip eggs and place aside
  16. Strain and rinse pasta and set aside.
  17. While the corn and diced  are simmering on low in the large stainless steel frying pan. For 2 mins. Start fruit salad.

Start Fruit Salad Preparation

  • Prepare the fruit salad by coring out the seeds out of the apples and pears (1 tbsp. per serving)
  • Dice apples and pears into 8 inch and quarter inch chunks and set aside (1 tbsp. per serving)
  • Quarter cut strawberries and cut & slice in to thin slices. (1 tbsp. per serving)
  • Slice four slices of ¼ inch thin bananas per serving or (1 tbsp. per serving)
  • Add 1 teaspoon of fine chopped Cilantro per serving into the fruit bowl (1 tbsp. per serving)
  • Rinse Blueberries (1 tbsp. per serving)
  • Mixed all into the fruit salad bowl.
  • Add ¼ inch diced peaches into bowl (1 tbsp. per serving)
  • Rinse off 2 seedless grapes per serving
  • Mixed together all of the ingredients to prepare your fruit salad and set aside

Cooking the Omelet (Part 2):

  1. Turn the heat up to medium high on pan
  2. Add the corn and diced Cilantro are simmering on medium heat, till simmering.
  3. Add water, ¼ cup water into the corn and diced Cilantro and cover immediately- Glass lid if possible.
  4. Cook on high for 60 seconds or until water bubbles at the top of the eggs.
  5. Or once the eggs start to form at the top,
  6. Then add two tablespoons of water per egg, then with your spatula flip over the eggs and cover again for 1 minute.
  7. *At this time if you wish you could add mixed veggies into the eggs when the eggs are almost fully cooked or served your frozen mixed veggies with broccoli leftovers served on the side.
  8. Uncover the eggs again and turn off the heat wait one minute uncovered.
  9. Then add shredded sharp cheese on top of the eggs and cover the pan for 1 minute to let the cheese melt. Take of lid, and let cool for at least 1 minute
  10. Serve one tablespoon, have egg cheese serving covered one side of the bowl.
  11. Then on the top side of the bowl the cooked mixed veggies.
  12. On the third side of the bowl put your fruit salad.
  13. Garnish with grape seeds and center one grape per serving

Fruit salad preparation

We recommend all organic fruits and veggies if possible

  • Start by cutting two organic apples in half in cut out the seeds. Then dice them into 1/4 inch pieces in a bottom of a large bowl.
  • Then dice two organic oranges, slice off the peelings, and dice them and 1/2 inch pieces add them into the bowl with the apples.
  • Then take two organic bananas, peel and slice them into ¼ “pieces.
  • Then use ¼ cup of organic seedless grapes per 2 cups of fruit salad and rinse well. *(If you have small parrots, you may wish to cut the grapes in half).
  • Then add the grapes into the salad bowl.
  • Then take ½ cup of each Blue & Black berries and rinse well. Then add sliced strawberries  to salad bowl.
  • Take one can of light syrup peach chunks and strain and rinse with water.
  • Add 3 pieces of pasta per serving.
  • Then add them to the salad mix, and well, then set aside and cover. *(Add a small pinch of cinnamon or nutmeg, as an extra add twist sometimes)

Serving suggestions

  • All parrots love it when you garnish their meals with sliced almonds or unshelled walnuts if possible sprinkle shelled peanuts over the dish as an extra garnish and also to add more interest to make the parrot Forge through their bowl of goodies.
  • Serve 1 tbsp. of your veggie mix warm on one side of the bowl.
  • Then 1 tbsp. of this specialty dish on the other side of your Bowl.
  • Then add 2 tbsp. of fruit salad mix making sure that you’re offering at least three pieces of each item.
  • For soft billed parrots and especially cockatoos, they love organic oatmeal. You may wish to make some organic oatmeal and then add in a couple of slices of peaches on top, after the oatmeal has cooled down or any fresh fruit on top of the oatmeal.
  • Serve your specialty dish veggie mix warm on one side of the bowl and on the other side of your bowl as your fruit salad mix making sure that you’re offering at least three pieces of each item
  • Then on the side put 2 tablespoons of warm mixed vegetables and you specialty dish garnished well for foraging.

Serving time suggestions

Parrots are always hungriest in the morning hours. So this is best to serve this to them in the morning but if you do decide to feed them in the evening hours, it’s recommended to poke a dishes out of their cages within one hour after they wake up in the morning so you make sure you’re not serving them any spoiled food