Omelette’s are so delicious! I’m a big fan of omelettes at all hours of the day, not just for breakfast. I love a good omelette for lunch or dinner because they are so light and a great way to get your protein.
However I often hear that many say that they think it’s impossible to make that perfect omelette without breaking it. So how about making a fool-proof version that doesn’t require you to fold it? Plus it still tastes and looks great on the plate! Sound good? Well give it a try :)
The recipe below is just an example, all the ingredients below can be replaced with whatever vegetables or meat you have at hand.
2 tbs olive oil
3 tbs onion, chopped
1 garlic cloved, minced
1 whole egg
2 egg whites
1 tomato, diced
1 cup spinach, washed & dried
2 – 3 slices lean chicken cold cuts, chopped
1/4 avocado, diced
salt and pepper
Wash, dry, dice, chop, mince all your ingredients accordingly and have them readily available.
In a bowl, whisk your whole egg with the egg whites and season with salt and pepper. Set aside.
In a skillet over medium heat, heat the olive oil and add the garlic, onion, tomato and spinach. Fry till the spinach begins to wilt and using your spatula, distribute the veggies evenly in the pan but keep them from going too far out to the edges.
Now add the egg mixture to the skillet. Without using the spatula distribute the egg mixture so it covers the entire bottom of the skillet and sprinkle the chopped chicken on top.
If you skillet has a lid, cover it, reduce the heat to low and let it cook for 3 -4 min.
Quick tip: if your skillet doesn’t have a lid, then use a plate large enough to cover the skillet instead. Otherwise use a skillet of the same size by placing it upside down on top of the skillet.
When the 3 -4 min are up, remove the lid and check that the egg layer on top is also cooked through. If it is done, use your spatula to carefully unstick the edges and slip the omelette from the skillet to a plate.
Top the open-faced omelette with the diced avocado and enjoy! :)
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