Veggie Stuffed Omelet

It’s estimated that 90% of us don’t get enough vegetables every day?

90%! Pretty shocking, right?

According to the USDA, most of us need between 2 and 4 cups a day.
But the truth is, most people don’t sit down to eat a big bowl of veggies every day.

Veggies usually end up as an afterthought in a side dish.
This is why sneaking veggies into your meals (including BREAKFAST) is such a great idea!

It’s an easy way to get more of them into your diet.
I know this tip might fall into the category “I know this but I don’t do it very often.”

Consider this your reminder that it’s time to START!
I have some ideas to get you going.

6 Easy Ways to Add Veggies to Your Breakfast

1. Stir spinach, kale, peas, zucchini, onions, asparagus, mushrooms, broccoli, peppers or any other green into your eggs – think: veggie omelets like this one, scrambles, or baked vegetable quiche/casserole.

2. Shred zucchini or carrots into overnight oats or chia pudding – or stir them into your oats while they cook (surprisingly yum!)

3. Make a big batch of veggie hash (basically sauté a bunch of veggies together) ahead of time, and when it’s time to eat, heat it up and add a poached egg on top.

4. Add frozen cauliflower, frozen beets, frozen kale, or frozen spinach to your smoothies.

5. Top your avocado toast with freshly snipped herbs & micro greens (yes, fresh herbs & micro greens count!).

6. Make a grain bowl with leftover quinoa or rice and stir in some spinach and feta/goat cheese while you heat it up.

This will keep you feeling full for hours!

Your assignment: Sneak some extra veggies into your breakfast a couple of days this week.

You don’t have to overhaul your entire lifestyle to feel healthier and more energized fast.

It really IS about making small changes over time that you can actually live with!

We’re all about creating REAL sustainable transformation and change.

1 serving

Ingredients:

• 2 large eggs, beaten

• 1/2 tsp dry mustard powder

• 2 tsps. olive oil or avocado oil

• 2 green onions, sliced

• 1 fresh clove garlic, sliced

• 1 small zucchini, cut into small pieces

• 1/4 cup frozen peas, thawed

• a handful fresh spinach or kale, chopped

• sea salt and ground black pepper, to taste

• a handful cherry tomatoes, halved

• Optional: fresh herbs or microgreens to garnish

Instructions:

Beat your eggs together with the mustard powder in a bowl with a small pinch of sea salt.

Set aside.

Heat your oil in a small non-stick skillet over medium heat.

Sauté the green onion, garlic, zucchini, and peas, for 3-5 minutes, or until just tender crisp.

Stir in the spinach or kale and cook for a minute longer, just until wilted.

Season lightly with sea salt and pepper, then set veggies aside on a plate.

In the same preheated skillet, add your beaten eggs and allow to cook undisturbed, over medium heat, for 2-3 minutes.

Once the omelet is golden on the bottom, flip and cook for a minute more.
Stuff your omelet with the cooked veggies and slide onto a serving plate.

Serve alongside halved cherry tomatoes and any fresh herbs, sprouts, or microgreens you might have on hand.

Enjoy while hot!
Rachel

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