| Ingredients | Quantity |
|---|---|
| Jumbo egg | 1 |
| Egg whites | 3 |
| Fresh or Frozen Spinachance butter | 1/2-1 cup |
| Go Veggie Shredded Mozzarella | 1/4 cup |
| Salt | pinch |
| Pepper | pinch |
| Avocado | 1/2 |
| Unsweetned Almond Milk | Splash |
| Onion | 1/4 c chopped |
| Red Peppers | 1/4 c chopped |
| Broccoli | 1/4 c chopped |
| Roasted Potatoes | |
| Potato | 1 medium |
| Olive oil | 2 tsp |
| Salt and Pepper |
Directions for Omelet:
- Spray a medium skillet over medium heat with cooking spray
- Place onion, peppers, broccoli, and spinach inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are tender.
- While the vegetables are cooking beat the eggs with the dairy free milk and add a dash of salt and pepper.
- Remove the vegetables from heat, transfer them to a bowl and set aside when cooked.
- Spray the skilled again, (in the skillet just used to cook the vegetables) over medium heat.
- Add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan.
- Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
- Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two to three minutes or until the cheese melts to your desired consistency.
- Slide the omelet out of the skillet and onto a plate.
- Top with avocado slices.
Directions for Roasted Potatoes:
Quick option, microwave:
- Wash and scrub potato
- Poke the potato with a fork in a few spots
- Place in microwave and hit the potato button ( if you don't have this button, microwave for 3-4 minutes untill soft)
- Remove from the microwave and cut into desired shape ( 2 inch chunks)
- In a skillet heat the oil and add the potatoes.
- If you feel you need more oil, add a dash of water to prevent any burning.
- Cook for 4 minutes over low/medium heat and then turn them over and cook for an additional 4 minutes.
- Cover the potatoes as you cook them to provide the best results.
- Sprinkle with salt and pepper
- Serve and enjoy!
Longer option, oven:
- Preheat the oven to 425 degrees F with a rack in the middle of the oven.
- Line a large baking sheet with parchment paper.
- Slice the potatoes into 2-inch chunks
- Place them on the prepared baking sheet.
- Drizzle the olive oil over the potatoes and sprinkle with a pinch of salt and pepper. Toss with your hands until the potatoes are evenly coated in the mixture.
- Arrange the potatoes in an even layer across the pan.
- Roast the potatoes for 40 to 45 minutes, stirring halfway, until the potatoes are golden brown
- Serve and Enjoy!
Tips & Tricks:
Fresh vegetables are always the best but if you cannot find fresh, frozen vegetables are just as great!
Grab a frozen bag of vegetables and cut down on the chopping! Feel free to use any vegetables of choice! We love those dark green vegetables for all of the health benefits they provide! This is a quick breakfast once you get the hang of it. This healthy breakfast will satisfy you until your next snack/meal.
Bad cook? Short on time? Have goals?
Try this quick healthy breakfast option.
Your body and bank account will thank you!
Did you try this recipe?
Continue the conversation below.
Drop us a comment and let us know! At FIT2AT we truly care.
As always, stay well.
Love,
Diane & Stevie
Recipe added: 2/26/2021
