Breakfast. ...The most important meal of the day, and for me, often the most overlooked one! Honestly, I have to sometimes trick myself or lure myself by way of new and interesting breakfasts just to get something in my stomach. Somewhere between my own busy ways and the chaos that rains down on the house with getting my kindergartener out the door, breakfast can easily get lost in the shuffle.
This week, I made it pretty easy on myself. After my delicious Skinny Cheese Omelette last week, I knew that I wanted to stick in the same theme. However, to make this all even easier I decided to try out an omlettata. No flipping, folding, or being delicate required!
The inspiration for this 'omlettata' (the cross between an omelette and a frittata) came from one of the healthy foodies that I follow over on Instagram; @rachelsgoodeats. She always has really fun, simple, and amazing ideas. Plus, she's a dietician and after reading through some of her stuff, shares a lot of the same core beliefs in good and healthy eating that I do.
I was sure to add all the things that I love to this omlettata. Things like kale, brussels, mushrooms, peppers and onions. I also had a little bit of turkey and cheese leftover from making my little one's lunch, so I tossed that in to. I guess that's why I called it the 'everything' omelettata.
Once it was ready to go, I topped it off with just a little bit of red salsa and had myself a perfect little breakfast that was quick, easy, and delicious! I really don't think that I could have packed anymore vegetables in there even if I had tried. Yum!
While I used certain vegetables, you can definitely swap anything you don't like out for something that you do. So if you aren't the biggest fan of kale, try spinach instead, etc.
Servings: 1 • Size: 1 Omelettata • Calories: 255.6 • Fat: 5.3 g • Carb: 15.9 g • Fiber: 4.5 g • Protein: 38 g • Sugar: 3.5 g • Sodium: 846.3 mg
1/4 C. Red Bell Pepper, Chopped
1/4 C. Red Onion, Chopped
1/2 C. Mushrooms, Sliced
1 C. Mixed Greens (I used kale, shaved brussels, and radicchio.)
1 Large Whole Egg
2 Egg Whites
2 Oz. Reduced Sodium Deli Turkey Meat
1/4 C. Fat Free Grated Cheddar Cheese
Salt & Pepper to Season
Lightly coat the inside of a small skilled with non-stick cooking spray and preheat the broiler on the oven.
I used my cast-iron skillet.
Place the 1/4 C. bell pepper, 1/4 C. onion, and 1/2 C. mushrooms into the skillet and sauté over medium heat until the veggies are tender to your liking.
Add in the 1/2 C. greens and continue to sauté until they have wilted.
Season with salt and pepper to taste.
Whisk together the whole egg and 2 egg whites along with the 1/4 C. turkey and 1/4 C. cheese.
Funny enough, I used leftover deli meat and cheese that I had from making my daughter's lunches for the week. Waste not - want not!
Pour the egg mixture in over the vegetables and continue to cook until the eggs are starting to cook through.
Place the skillet under the broiler and continue to cook for 2-3 minutes or until the eggs are cooked through and the cheese is good and melty.
Carefully remove from the oven and enjoy right away!