Protein and Greens Omelette – A Hearty and Clean Meal for One

I love green veggies. I mean, I REALLY love green veggies. My two favorite green veggies are asparagus and broccoli…add them to an omelette and you’ve got heaven on a plate. Plus, this particular omelette has got it all…veggies, protein, healthy fats, good carbs…yup, it’s a winner!

Now, this recipe is for a single serving omelette, but you could easily turn it into a party-pleasing frittata or quiche.

So, what do we need?

Tools and supplies:

  • Cutting board
  • Knife
  • Small, non-stick pan
  • Spatula

Ingredients:

  • 1 Nob of butter (Kerrygold is best)
  • 1-2 Tsp extra virgin olive oil (if needed)
  • 2 eggs (or 3-5 TB egg whites)
  • 1 C chopped broccoli
  • 1 C chopped asparagus
  • 5 button mushrooms (cleaned, de-stemmed, and sliced)
  • 1/4 C mozzarella cheese
  • 1/4 C pine nuts
  • 1/2 a medium avocado
  • Salt and pepper to taste

Directions:

1. Prep and gather all ingredients.

2. Melt nob of butter over medium heat in non-stick pan.

3. Sautée mushrooms with salt (to taste, I use a pinch) until browned, stirring occasionally (between 5-10 minutes. I like mine really crispy, so I let them go the full 10 minutes).

Remember, mushrooms go through three distinct phases when they’re being cooked…

Slimy (releasing all their moisture)

Spongy (moisture is cooking off, slightly browned, but not yet crunchy-crispy)

Crispy (very little moisture left, edges are nice and crunchy)

At this point, if you need to add more moisture to finish sautéing the rest of the ingredients, go ahead and do so. I use 1-2 Tsp extra virgin olive oil for the flavor, but you can use any kind of fat you’d like.

4. Add your greens and a pinch of salt and pepper to the pan and stir until fully coated and al dente (about 2 minutes, longer if you like your greens soft)

5. Add your pine nuts to the pan and stir until fully combined (like, 30 seconds).

6. Add your eggs (or egg whites) to the pan (try to get even coverage) and give it one last pinch of salt and pepper.

NOTE: I prefer egg whites since there are 3 other types of fats in this recipe.

Let your omelette cook through (about 4-6 minutes), then flip it over. It will only need a minute or two on that second side.

7. Plate up your omelette and add the finishing touches.

Mozzarella cheese, and…

AVOCADOOOOOOOOO!!

And as a final, optional (but highly recommended) step, have your 3 year-old inspect your handiwork before you dig in. I promise the compliment she gives you will make your omelette taste even more divine!

And that’s it!

I’m not exaggerating when I say I could eat this omelette every single day of the week (because I practically do, guys, like, literally). It’s hearty and clean and, ohmuhgosh, SO.STINKIN.GOOD.

Until Next Time My Friends,

S. Taylor

The Taylor of All Trades

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