What way to start a Sunday than with a hearty omelet. That neither means loads of butter and sausage nor does it mean to skimp on the egg yolks. By filling the egg with healthy, but filling vegetables, you get a variety of textures and taste in each bite while striking a balance between vegetable an egg. Enjoy!
Egg Yolk: contains 100% of the entire egg’s vitamins K, D, E, and A content as well as more than 90 percent of the thiamin, calcium, iron, zinc, folate, and vitamins B6 and B12. Although it does contain cholesterol, egg yolks do not cause heart disease. Research has shown that when people consume some 3-4 eggs per day (with the yolk), cholesterol levels do not increase and, if they change at all, they usually improve! The egg yolk also contains the long-chain omega-3 fatty acid DHA, which is necessary for brain and eye function, as well as the long-chain omega-6 fatty acid, arachidonic acid, which is necessary for healthy skin, hair, libido, reproduction, growth and response to injury.
Veggie-Full Sunday Omelet
Keywords: breakfast main brunch vegetarian
- 1 tablespoon diced bell red pepper
- 1 tablespoon diced long green pepper
- 1 tablespoon diced cabbage
- 1 small onion, diced
- 2 small crimini mushrooms, diced
- 3 tablespoons diced fresh tomato
- 1 ounce goat cheese
- 1 handful fresh parsley, chopped
- 2 eggs
- 3 tablespoons olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon cumin
In a pan with the olive oil over medium heat, begin to cook the red pepper, long green pepper, cabbage, mushrooms, and onion until the onion becomes transparent. Add the parsley, tomato, and cheese.
Whisk the eggs and pour atop the veggies and cheese. Just when the egg begins to harden, use a spatula to pull in the edges of the mixture toward the center, allowing the uncooked egg to drain to the open areas of the pan’s surface so it can cook. When cooked to the point so that the top is still somewhat runny, fold the egg over in half like a moon.
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