Thursday, June 6, 2013

Garden Veggie Omelet

Garden Vegetable Omelet
©2013 Dawn Gagnon Photography


If there is one meal of the day that we need to make sure is satisfying, healthy and filling it would have to be breakfast. Most successful weight losses experienced by dieters happen when they incorporate a healthy breakfast into their diet. Of all meals you may think you can skip, breakfast shouldn't be one.
Now the challenge:  a hearty breakfast that is healthy and wont blow your low carb efforts out of the water or your healthy diet.

Ingredients:
1 cup of Original Liquid Eggs or Egg substitute
2 cups of greens, you can use baby spinach, collards, turnip greens or mustard its your choice
(shredded collards were used in the photograph above)
2 tablespoons Extra Virgin Olive Oil
1/2 tsp. red pepper flakes
Dash of natural sea salt, or Himalayan Pink Salt
1/2 tsp ground pepper
1 slice of tomato halved
2 small slices sharp cheddar cheese

Instructions:
In a sauce pan, warm up olive oil, add in red pepper flakes and greens and saute until greens are wilted but bright green. Add in Eggs and slowly cook being sure to take a spatula and pull the sides in around the omelet to allow uncooked egg to make contact with pan. When omelet is almost solid, cover with a glass lid and take off the heat to let the top continue cooking. Add back to the heat add seasonings, tomato and cheese, slide from pan onto plate and be sure to fold over. Let rest for a few minutes to allow for the cheese to melt.
This omelet has around 150-200 total calories, and only about 8 grams of carbs. We like that!!

If you like regular recipes that aren't low carb, check out: Recipes from a Southern Kitchen.


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2 comments:

Eva Thomas said...

OMG this looks delicious!! I make something very similar- Yum!!

Dawn Gagnon said...

Thanks, I am always looking for low carb alternatives, and its a daily challenge.

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