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
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!