Wednesday, June 4, 2014

Breakfast Zucchini Omelet

Yummy in your tummy!  Make this ahead of time for meal prep day and have it ready in the morning for you to grab and go!

Protein Packed Breakfast Omelet 

Interesting Facts about eggs :)
Egg whites are a good source of practically fat-free protein and can be used as a substitute for whole eggs
in a number of different recipes. Liquid egg whites are also available, and are more convenient than separating the whites from whole eggs.

6 large egg whites
3 small raw onions, chopped
1 1/2 tsp. extra virgin olive oil
1 dash ground black pepper
1 tsp. ground turmeric
1 tbsp. raw parsley, chopped
5 c. raw zucchini, chopped or coarsely shredded (I prefer shredded)
2 cloves raw garlic, minced
2 tbsp. fresh basil, finely chopped
1 tsp. ground oregano
2 oz. part-skim mozzarella cheese, shredded

Add 1/2 tsp. olive oil to a medium non-stick skillet and cook all vegetables and spices except turmeric until tender. In mixing bowl, whip all eggs and turmeric. In a second skillet, heat 1 tsp. olive oil, add 1/2 egg mixture and cook until omelet is formed. Repeat until 2 omelettes are made. Place 1 omelette on plate and fill with 1/2 of the vegetable mixture. Repeat for 2nd omelette. Sprinkle with cheese and serve hot.

Nutritional Information
Calories (Per Serving): 390
Protein (g): 32
Carbohydrates (g): 37.5
Fat (g): 14.5

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