This omelette provides high-quality protein from the eggs, antioxidants from the vegetables, great source of soluble fiber from the oats and healthy fats from the olive oil. It's naturally low-carb, and can be dairy-free if you skip the cheese.
Ingredients:
3 large organic eggs
1 tablespoon water (creates steam for fluffiness)
1/8 teaspoon sea salt
Fresh ground black pepper
1 teaspoon extra virgin olive oil
1 handful fresh spinach
1/4 red bell pepper, diced
2 mushrooms, thinly sliced
Fresh herbs (chives, parsley, or dill)
1 tbs of thin oat flakes soaked overnight (optional)
1 tablespoon goat cheese (optional)
Instructions:
Crack eggs into a bowl and add water. Whisk vigorously with the oats until frothy, about 30 seconds. Season with salt and pepper.
Heat a non-stick pan over medium heat. Add olive oil and swirl to coat.
Add spinach, peppers, and mushrooms. Sauté for 2 minutes until vegetables start to soften. Remove to a plate.
Return pan to heat. When a drop of water sizzles, pour in the beaten eggs.
As eggs begin to set, use a spatula to gently push the cooked edges toward the center, tilting the pan to allow uncooked egg to flow to the edges.
When eggs are almost set but still slightly wet on top, add the sautéed vegetables to one half of the omelette.
Sprinkle with goat cheese if using.
Using the spatula, fold the empty half over the filled half.
Cook for another 30 seconds until cheese begins to melt.
Slide onto a plate and garnish with fresh herbs.