Page 102 - 28_Days_of_Clean_Eating.sanet.cd

Vegetable Omelet

Vegetarian
with Goat Cheese Gluten-Free

Goat cheese adds a healthy tanginess to this vegetable-filled omelet.
Try experimenting with your favorite combinations. For a country
omelet, serve with hash browns, onions, and peppers, or use any
other vegetables you may have on hand.
Ingredient Tip: Did you know that goat cheese is often digestible
for people with lactose intolerance? The reason has to do with the
molecular diference between cow’s milk and goat’s milk.

1 tablespoon avocado oil ½ cup chopped onion
3 cups chopped fresh 1 teaspoon Italian seasoning
mushrooms ½ teaspoon salt
2 cups chopped fresh ½ teaspoon freshly ground
baby spinach black pepper
½ cup chopped roasted 5 eggs, lightly beaten
red peppers 2 ounces crumbled goat cheese

1. Heat the oil in a large nonstick skillet over medium-high heat;
add mushrooms, spinach, red peppers, onion, Italian seasoning,
and ⁄ 4 teaspoon each of salt and pepper.
1
2. Sauté the mixture for 5 minutes or until tender. Remove the
mixture from the skillet and keep warm.
3. Whisk together the eggs and remaining ⁄ 4 teaspoon each of salt
1
and pepper. Add to skillet. Tilt the pan to coat evenly with the egg.
4. Cook for 1 minute or until the egg begins to set. Use a spatula
to lift edges and allow uncooked egg to flow underneath. Cook
for 2 more minutes or until the egg is almost set.
5. Sprinkle goat cheese on top of the egg; spread the vegetable
mixture over the goat cheese. Fold the omelet in half and cook for
1 more minute or until cheese softens and egg is cooked through.
6. Slide the omelet onto a plate and cut it in half before serving.

Serves 2. Prep time: 15 minutes. Cooking time: 10 minutes. Total time: 25 minutes.

Per serving: Calories: 357 Fat: 23.1g Saturated Fat: 10.7g Protein: 27.4g
Carbohydrates: 12.5g Fiber: 3.3g

Breakfast 101