Good Morning…Omelet!
People often ask me what and how I eat. Since I got up at 5:50 a.m. this morning (why? I have no idea…) I thought I’d share my daily breakfast!
I’m on a bigger fruit and veggie kick than I’ve ever been on. We all know they are good for us but other than the fact that they are packed full of vitamins and fiber, why are they so great?
For starters, they help us maintain our sodium/potassium ratio. This ratio plays a huge role in maintaining the internal pH of a cell which in turn helps you regulate how you burn fat (keeps it burning), maintains healthy muscle contractions and more. Did you know that our bodies were developed to consume about 700mg of sodium and 11,000mg of potassium per day but that each day, the average American consumes 4,000mg or more of sodium and 4,000mg or less of potassium? Fruits and veggies are packed with potassium and, when combined with a healthy amount of salt, keep your cells happy and functioning nicely. To keep my ratio in better balance, I’ve been aiming for 2-3 vegetables per meal which is much more difficult to do than you might think!
Luckily, I LOVE tons of vegetables in my daily morning omelet. If you’re new to this idea, but want to try it, you can start with WAY less veggies and it will probably still change your life! (side note: everything in this post is my opinion and not meant to be medical advice or whatever). I end up with about 2-3 servings of veggies in my eggs which basically makes it look like a pile of “egg-stained” veggies as my mom calls it.
Here’s my recipe…enjoy!
Heather’s Spicy Pesto Sort-of-Omelet
Ingredients:
1/4 chopped red onion
1 chopped zucchini
3-4 chopped cremini, button or chanterelle (these are a huge splurge at $30/lb) mushrooms
2-3 cups of uncooked spinach or kale (this huge pile will quickly shrink so don’t be too intimidated).
2-3 tsp of basil pesto
salt, pepper, cayenne, etc. to taste
Cooking time:
- -Lightly grease a large skillet. I prefer to use cast-iron since it gives an extra boost of iron in the cooking process.
- -Saute the onion, mushroom, and zucchini until onions soften.
- -Add the spinach/kale and cook with the other vegetables until wilted
- -Lightly salt the veggies and add any other spices you like. I am REALLY into a sprinkling of cayenne pepper on mine.
- -Move the cooked veggies to the outside of the pan to form a small veggie-less circle in the center of the pan-
- -Crack 2 eggs (or more! substitute egg-whites if you prefer)
- -Place the pesto on top of the eggs
- -Now scramble everything together until the eggs are cooked through
Getting CRAZY….if you really want to get crazy, I like to saute an avocado on the side (think warmed up guacamole) and throw a pile of it on top of the mess of eggs.
The onion, mushroom and zucchini in a cast iron pan
After the onions have softened (2-3 minutes) add the kale or spinach on top and cook until wilted
After the egg and pesto/spices have been added (yeah - I know what you're thinking...."where are the eggs!?") Cut the veggies in half if you're new to this idea and work your way up. This pile of potassium, fiber, vitamin filled breakfast is topped off with a crazy avocado scramble
Looks really yummy ! Fortunately I read this blog just before eating time, now I’ll just go and improvise my own vegetable massala ! With fish instead of eggs though…
Oh, baby. Yum-o-licious. But where is the roasted chipotle salsa??
Screw granola, I’m eating egg-stained veggies from now on!
I recognize that stove…and counters…and plate.
