A super healthy breakfast recipe for busy bees and active fitness fans out there! A beautiful, flavourful, and delicious green omelette that is low in carb, rich in protein, and loaded with good-for-you micronutrients.
Course:
Breakfast
Keyword:
brunch, healthy breakfast, lowcarb, omelette, proteinrich
Servings: 3 servings
Calories: 203 kcal
Author: H.P.
The eggy base
-
5-6
large eggs
Go free-range!
-
2
tbsp
~30ml milk of choice
-
½
tbsp.
~ 8-10ml mild olive oil
The greens
-
2
cups
of
~80gr spinach. You try with kale or rucola as well!
-
1
bunch of fresh basil
-
1
bunch of coriander
aka cilantro
-
Half or 1 bunch of parsley
depending on how much you like it
-
Half a bunch of fresh mint leaves
The spices
-
¼
tsp
~1gr salt
-
¼
tsp
Pepper
-
2
cloves
garlic OR ¼ tsp garlic powder
-
¼
tsp
chili flakes or chili powder
-
Optional 1 shallot for full flavour. But skip if you don’t want to brag about your breakfast without talking about it
-
The garnishes
-
More spinach OR rucola
-
1
tbsp
~ 10gr pine nuts, toasted
-
Shredded mozzarella/cheddar
or (vegan) cheese of choice
-
Cherry tomatoes – 100gr gives about 3 per servings
cut in halves
-
Put all components of the base (EXCEPT olive oil and milk), greens, and spices in a blender
-
Blend and add the milk bit by bit until you reach a smooth eggy texture
-
Heat a non-stick pan on medium heat
-
Add 1/3 of the oil (as we’re making 3 omelette) and coat the pan evenly
-
Pour in 1/3 of the omelette batter, make sure the liquid cover the whole pan’s surface
-
Use a spatula and quickly pull the edge of the liquid batter towards the centre while tilting the pan to spread it evenly on the surface. About 2 times
-
Put on cheese, tomato and nut toppings and close the pan with a lid for about 1 minute until the cheese is melted
-
Fold the omelette into half
-
Serve on a bed of spinach or rucola
-
(Optional) Add your favourite fish or chicken to make it a complete protein-rich meal
Other micro-nutrient values per serving: Vit A 78.5% DV; Vit C 44% DV ; Calc 4.5% DV; Iron 8.5%