My favorite meal is breakfast… for dinner! It’s delicious, filled with protein, and super easy on those late nights where you’re exhausted and just want to eat popcorn out of the bag for dinner.
If you’re on one of my Nutrition Plans, you know that I am a full believer in a carbohydrate-rich diet. But, there’s a time and place for starches. When I eat my breakfast at night, it looks a little different. It’s higher in protein and healthy fats and lower in starchy carbohydrates. This makes a veggie-packed egg white omelette the best option for night-time!
I use egg whites instead of whole eggs for a couple of reasons. 1) They’re 100% protein. There’s no fat and no carbs. 2) There’s 15 calories per egg white so you can basically have as many as you’d like. This makes them the perfect source of lean protein to fill you up and keep you satisfied. And, when seasoned the right way, they are absolutely delicious! I actually prefer them over whole eggs. If you can’t live without your yolk, I totally get it, just use one whole egg and mix it with pure egg whites. I do this every now and then because the yolk is filled with awesome health properties like B-vitamins.
I pack my omleettes with an enormous amount of veggies! This really fills me up and I love having an assortment of flavors and textures in my food.
The Best Veggie Omelette Recipe
1 cup egg whites
1/2 cup chopped tomato
1 cup spinach or kale
1/2 cup mushrooms
1/4 cup chopped onion
2 tbsp sliced black olives
1 tsp garlic powder
1 tsp onion powder
1 tsp basil
1 tsp oregano
- Heat a large pan on medium heat and spray with coconut oil cooking spray.
- Add 2 tbsp water and all of your veggies except for the spinach/kale to the pan.
- Sautee the veggies with a little more coconut oil cooking spray until they are soft, about 2-4 minutes.
- Add spinach and/or kale and add another tbsp water. Cook until all the water has evaporated.
- Remove veggies from the pan.
- Spray coconut oil on the pan again. Pour egg whites onto the pan, sprinkle with spices, and give it a little stir. Cover and cook for a couple minutes so the bottom layer of the eggs is slightly cooked through.
- Add your veggies to one half of the omelette and cover and cook until the egg is cooked through.
- Flip the half with no veggies over on top of the vegetables.
- Cover and cook for another couple of minutes.
- Put on a plate, serve, and enjoy! *I like to pair it with a little hot sauce or organic ketchup for extra flavor 🙂
Do you like eating breakfast for dinner? What’s your favorite meal? Tell me in the comment box below!
Health and happiness,
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