Egg-cellent Omelet

As authors of The Nutrition Twins’ Veggie Cure, our clients always ask us how they can effortlessly get more veggies in their lives. We tell them one of the most surprising, but easiest times to get veggies is at breakfast. Toss veggies in your omelets, scrambled eggs, etc. and you are golden! After all, why not spice up your breakfast with nutrients! Check out our omelet recipe—it’s veggie-packed and delicious!

 

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Egg-cellent Omelet

Serves 1

 

Ingredients

1 medium whole egg (We use Eggland’s Best because they have 25% less saturated fat, twice the omegas and 4 times the vitamin D compared to other eggs)

3 TBSP liquid egg whites (again, we use EB)

1 TBSP corn

1 TBSP sliced beets

1/4 cup sliced carrots

1/4 cup diced zucchini

1 TBSP chick peas

1 tsp dried basil

 

Optional:

1 TBSP fresh hummus

1 Joseph’s whole grain tortilla, or another whole grain tortilla with roughly 70 calories

 

 

Directions

In a small bowl, whisk the whole egg and egg whites. Stir in the corn, beets, carrots, zucchini, chick peas and basil.

In a heated non-stick skillet, or a non-stick skillet that’s lightly spritzed with your favorite cooking oil in a spray jar, pour the egg mixture into the pan and cook for about 4 minutes, or until eggs are cooked through. Flip the omelet and allow the other side to cook for two minutes.

Optional: Toast tortilla and spread hummus on warm tortilla!

 

Nutritional Information, per serving

138 calories, 5g fat, 164mg cholesterol, 206mg sodium, 351mg potassium 10g carbohydrate, 3g fiber, 12g protein and 90% of Vitamin A daily requirements!

 

With optional hummus and tortilla:

231 calories, 8g fat, 164mg cholesterol, 383mg sodium, 24g carbohydrate, 10g fiber, 21g protein with 90% Vitamin A daily requirements!

 

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For more than 100 delicious recipes, a 10-day Weight Loss Jumpstart and Detox Plan, plus a GET HEALTHY plan please check out The Nutrition Twins’ Veggie Cure.

 

The Nutrition Twins’ work with Eggland’s Best to help people eat nutritious foods.

 

Egg-cellent Omelet
 
Author:
Serves: 1
Ingredients
  • 1 medium whole egg (We use Eggland’s Best because they have 25% less saturated fat, twice the omegas and 4 times the vitamin D compared to other eggs)
  • 3 TBSP liquid egg whites (again, we use EB)
  • 1 TBSP corn
  • 1 TBSP sliced beets
  • ¼ cup sliced carrots
  • ¼ cup diced zucchini
  • 1 TBSP chick peas
  • 1 tsp dried basil
  • Optional:
  • 1 TBSP fresh hummus
  • 1 Joseph’s whole grain tortilla, or another whole grain tortilla with roughly 70 calories
Instructions
  1. In a small bowl, whisk the whole egg and egg whites. Stir in the corn, beets, carrots, zucchini, chick peas and basil.
  2. In a heated non-stick skillet, or a non-stick skillet that’s lightly spritzed with your favorite cooking oil in a spray jar, pour the egg mixture into the pan and cook for about 4 minutes, or until eggs are cooked through. Flip the omelet and allow the other side to cook for two minutes.
  3. Optional: Toast tortilla and spread hummus on warm tortilla!
Nutrition Information
Serving size: 1 Calories: 138 Fat: 5g Carbohydrates: 10g Sodium: 206mg Fiber: 3g Protein: 12g Cholesterol: 164mg

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