All too often, eggs get a bad rap for healthy nutrition, but that's just not true. They can be a major component of a low carb lifestyle! I typically do an omelette for breakfast every other day.
My recipe for a great veggie/cheese omelette goes something like this. Into your favorite non-stick pan, coated with your preferred nonstick spray, add liberal amounts of the following ingredients-
Diced green, red, and yellow peppers
Diced onions, mushrooms,tomatoes, zucchini
Shredded fresh spinach.
Season liberally with your favorite no-salt seasoning blend.
For the egg portion, you can take either of the following options.
If you are using large eggs, take 1 whole egg, and two egg whites, mix together with 3 tbs water.
If you are using jumbo eggs, take 1 whole egg, and one egg white, mix together with 3 tbs water.
Or you can use 1/2 cup of 'eggbeater' type egg substitute.
Since I limit myself to two whole eggs per week, I can do two omelettes with real eggs, and the rest are done with eggbeater products
Once your veggies have cooked the way you like them, pour in your omelette mixture, and cover the pan with a tight fitting lid.
Just before the eggs are cooked to the desired doneness, sprinkle about 1 ounce of real shredded cheese on top. I prefer sharp cheddar, but colby or even mozzarella works just as well. Note: no reduced fat or non-fat cheese products, Use the real stuff, or skip the cheese entirely!
Recover, melt the cheese, slide the omelette onto a plate, and fold. Add a couple of tablespoons of salsa if that's your style.
You can add a slice of low carb bread, with 1 tbs of no sugar added jam/jelly, and still have a delicious, nutritious, 1 carb breakfast!
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