A vegetable omelet is one of the better-for-you breakfasts you can eat. It’s a great way to start your day off with protein, healthy fats, fiber, and vitamins. I keep my vegetables chopped up in a container in the refrigerator for my omelets. That saves me some chopping time in the morning.
This omelet has: 1 full egg, 2 egg whites, 2 tablespoons almond milk, sprinkle of garlic powder, black pepper, and onion powder, spinach and bell peppers sautéed in olive oil, and roma tomatoes.
Before throwing the egg mixture onto the pan, I sautéed the bell peppers with a little bit of olive oil and garlic powder. Once the peppers were cooked, I threw in the spinach to cook for about a minute. Spinach doesn’t take long at all.
In a medium heated pan, I added the egg mixture. Once the sides of the omelet were bubbly and the bottom was a bit crisp, I added the veggies. Olive oil at the bottom of the pan gives the omelet a crisp texture on the outside.
I always give it a quick open up with the spatula to make sure the inside of the omelet is cooked. No one wants a runny omelet…
I had a whole grain English muffin with almond butter on the side.
What is your favorite healthy breakfast?