Energy Boosting Summer Veggie Omelet
If you have had to try fighting off that exhausted feeling after lunch in the past it can be helpful to look at what you’re eating.
Refined carbohydrates and processed foods can really drain your energy stores. Fresh vegetables, especially those with substantial amounts of iron (like mushrooms, kale, and asparagus) will help your cells get the oxygen they need and keep your energy stable.
Here is a great omelet you can easily whip up for lunch! Eggs are not just for breakfast.
Summer Veggie Omelet
Filling:
1 tablespoon olive oil
1/2 small red onion
1 yellow or orange sweet pepper
1/2 small zucchini
1 ripe tomato
2 ounces fresh mozzarella or goat cheese
Omelette for 2:
1 tablespoon butter
6 large egg whites
1/2 teaspoon black pepper
1/4 teaspoon sea salt
INSTRUCTIONS
In an 8″ skillet, heat olive oil over medium-low heat. Dice onion, pepper, and zucchini into small pieces. Add onion to skillet, cooking for 3-4 minutes then add zucchini and pepper. Stir and cook for another 3-4 minutes, until zucchini is tender. Remove from skillet and set aside.
Melt 1/2 tablespoon butter in the 8″ skillet, swirling until the bottom of the pan is covered. Whisk together eggs, 1/4 teaspoon black pepper, and 1/8 teaspoon sea salt until eggs are slightly frothy. Pour into the hot skillet. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under the cooked eggs. Continue until egg is fairly well set. Carefully flip the omelette over and sprinkle 1 ounce cheese, half the tomato, and half the veggies on one side. Fold over and remove from pan. Repeat with remaining eggs.
And if you are an egg lover, here is another favorite: Egg White Casserole
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Natillie Brandenburg — ACE | FMS 1 & 2| B.A. University of North Carolina, Chapel Hill