Do You Have 10 Minutes for a Healthy Hot Breakfast?

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I personally love a good hot breakfast, but it is sometimes difficult to achieve when there are time restraints. A few months ago, I had no dinner plans and decided to make us omelets. We always have eggs and cheese on hand so it was an easy dinner. Typically I have avoided omelets because I thought they were difficult to make. After quick search on our friend Google, I learned they are not.

An omelet can be a benefit to most diets. It is high in protein, it is filling and it is quick. It can be a very easy way to add some veggies into the breakfast routine. So many things can be added to make the omelet full of flavor.

Begin with some chopped ingredients. I personally like some chopped onion, any color pepper and spinach or kale (basically whichever one I have). For mornings on the go, having all omelet ingredients pre-prepped will ensure a quick breakfast, and the entire process can be completed within 10 minutes.

Warm a non-stick pan, add some olive oil or butter. Add chopped ingredients to the pan to soften with the onion and pepper first. Add any leafy greens right before onions and peppers are removed. Cook only just until the leafy greens are wilted. The entire veggie cooking should take about five minutes. Remove all veggies from the pan onto a plate.

Crack two or three eggs depending on preference and mix. Add some more oil or butter to the pan. Once the oil/butter is shimmering, pour in the eggs. The eggs should spread through the pan making a circle. Cook until the egg begins to look more firm and cooked through. Add cooked veggies to one half and cheese of choice if desired.

If cooked correctly, a spatula can easily fit under the part of the omelet without the fillings and flip over top of all the fillings. A careful scoop under the bottom with the spatula will make it an easy transfer to a plate. If the omelet is cooked correctly, it will only have a hint of brown color on the outside of the omelet.

For those that need a hard ingredient list:

Recipe:

1 tablespoon of chopped red onion

1 chopped sweet pepper of any color

½ cup of leafy greens

2-3 eggs cracked and mixed

Sprinkle of cheddar, goat or feta cheese

Variations: Fillings can include fresh mushrooms, squashes, tomatoes, bacon, ham or sausage. To add a Mexican flavor, top with salsa and/or fresh sliced avocado.

Writer Bio: Summer Bolte

I spend most of my time and days with my three kids, husband and dog. My kids frequently play near me as I garden, cook, DIY and volunteer. My most unusual paying job has to be feeding fruit flies in a research lab, and my most fulfilling job was being an oncology nurse for seven years.  

 

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