veggie-tastic omelette with avocado

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I am deeply convinced that eggs are a perfect food. They’re packed with protein and healthy fats, and they’re one of the best forms of nutrition. For those worried about cholesterol intake, please be advised that dietary cholesterol intake has no significant effect on blood cholesterol levels. (For more info, read Good Calories, Bad Calories by Gary Taube).

I eat eggs almost daily. Since transitioning back to pescatarian, I’m eating eggs, Greek yogurt and fish as my main protein sources, and I’m loving it! Eating eggs all the time means omelettes every morning – my favorite breakfast. This one is packed with veggies and topped with more healthy fats. Check it out!

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veggie-tastic omelette

1/2 a small red onion
1/2 a medium zucchini
1 handful (about a cup) of spinach
3 eggs or 1c egg whites
1/2 a medium avocado

Chop the onion into small pieces and toss into a frying pan on medium heat. While the onion starts to sizzle, chop up the zucchini and add to the pan. Sauté on medium heat until onions are soft, then toss in the spinach just until wilted. Set veggies aside.

If using eggs, beat the eggs until combined. If using egg whites, measure out about a cup of whites. Spray your pan with a bit of whatever oil you use to cook (I use coconut or olive oil) and pour in your eggs. Wait until the egg layer is about 1/2 cooked (it will look solid on the bottom and a bit liquidy on top) and add your veggies to one side of the omelette. When the egg later is 90% cooked, fold it in half over the veggies. Cook that side for a minute or two, then flip to finish.

Top with avocado and fresh black pepper, and enjoy!

Like I said, I love eggs. How do you have eggs for breakfast?

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