Another round of 5:30 AM Bodypump in the books {can I get a woop-woop}.  It’s a busy day in Christine-land, so I still wanted to make sure I got some form of a workout in before the day started. This morning when I got back from the gym I was STARVING with a capital S-TARVING.  I decided to make an omelet.

There are a variety of ways to make an omelet.  When I do it, I follow the basic steps that I’m about to list below.  In terms of what I put in the omelet, I just include whatever’s in my fridge.  For this omelet I added red onion, sweet peppers, spinach, and mushrooms.  To be honest, exact measurements don’t really matter with me- it’s just a great way to make sure you’re using all of the produce that you’ve purchased.  Grab a small skillet, and I just add the veggies with whatever cooking oil {I used ghee here} until I fill the bottom of the pan.

So ingredients are as listed:

The amount of veggies you need to fill a pan {add a little more spinach than you would think because this will cook down considerably}
Cooking oil of choice
1 egg & 2 egg whites, whisked
A splash of almond milk {with the eggs}
Seasoning {I go with either a little old fashioned S&P or Creole Seasoning}

No matter what kind of omelet you make, always try to include organic baby spinach leaves.  They cook down so easily, and are full of amazing nutritional benefits.  Like I’ve said numerous times before- “they are the Houdini of veggies”.  You can’t taste them, but you know they’re there.

Once the veggies have cooked down over medium heat, add the mixture of egg//egg whites//almond milk to the skillet, top it off with the seasoning.

Cover the pan and allow to cook until the edges are crisp and the top of the omelet looks slightly cooked through.  At this point, use a spatula to flip one half of the “omelet mixture” on to the other.

Continuing to keep the pan covered, flip the omelet over on both sides for about 1-2 minutes.  Until the omelet appears to be cooked through.

Once it’s cooked…enjoy!  I also sauteed up some chicken sausage and toasted some “paleo bread” that I made last week.  The bread is pretty amazing and I will share that will you all later as well.  Right now I don’t have the right sized pan, so my bread slices are looking a little more like bread sticks.

Aaaaand angle numero dos.

Oh yea, and don’t forget the avacad-iiiii!!!

Hope everyone is having a great Tuesday!  What did you have for breakfast this morning?

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