This delicious breakfast/brunch or lunch dish is full of healthy green vegetables as well as protein and healthy fats.
Serves 1
Ingredients:
- 2 egg whites plus 1 yolk
- pesto (either store bought, fresh, vegan plain pesto, or homemade)
- 1 cup sliced fresh mushrooms
- 1/2 shallot sliced thin
- Couple of handfuls of spinach
- 1/4 cup zucchini
- 1 T olive oils (or coconut oil)
- red pepper flakes
- Himalayan sea salt
- 1/8 avocado
Directions:
In a pan heat olive or coconut oil and add shallots cooking until they become opaque. Add pesto to eggs and mix to combine. Add a sprinkle of red pepper flakes then add mushrooms, zucchini and sauté before adding in spinach. Cook until spinach is wilted. Add eggs with pesto to pan. Cook on one side until eggs are set, then flip over. When eggs are cooked on both sides, slice avocado and add to the top of the omelet. Serve
* I like to use store bought, vegan LeGrand brand Garden Petso in a pinch
Debbie Janoff, CINHC
Wholey Fit Nutrition, LLC
www.wholeyfitnutrition.com
info@wholeyfitnutrition.com