Green Vegetable Omelet
One nutrition rule of thumb we love is to get some form of green vegetable in at every meal.
That's usually easy at lunch and dinner, but breakfast can be more of a challenge, even if you're a healthy eater. You're not going to put spinach in your oatmeal, for example, or broccoli in your Greek yogurt.
An omelet, however, is a perfect way to pack veggies into your morning.
And if you're no good at keeping the round shape in tact and nailing the fold, don't worry about it. Just break it up into chunks and call it a scramble.
INGREDIENTS
- 3 eggs
- 1/3 cup spinach, chopped
- 1/3 cup broccoli, chopped
- 1/4 inch piece fresh ginger, chopped
- 1/4 avocado, thinly sliced
- to taste salt
- to taste freshly ground black pepper
- 1 cup mixed raspberries, blackberries, & blueberries
DIRECTIONS
- Place small skillet over medium-low heat and coat lightly with avocado oil.
- Crack eggs in small bowl and whisk lightly with a fork.
- Sauté spinach and broccoli with ginger, stirring occasionally, approximately 2 minutes.
- Move veggies to one side of skillet.
- Pour eggs into center of pan, allowing them to coat entire pan.
- After approximately 4 minutes fold into omelet.
- Place on plate and top with avocado.
- Season with salt and pepper.
- Serve with berries and enjoy!
WHY WE LOVE THIS RECIPE
You can count on the flavor of fresh ginger to add a little zing to your morning, and it’s got anti-inflammatory properties to boot. It pairs nicely with vitamin-rich broccoli and spinach, and the eggs provide lean protein to keep you satisfied all morning. Top it with the healthy fats found in avocado, and you’ve got a seriously nutritious meal.