Tuesday, February 5, 2013

The Super-fast Super Omelet

I found myself making this omelet concoction pretty regularly lately. It's a great way to use up leftovers and whip up a healthy, filling meal really quickly. There's basically no rules- you just have to be willing to think outside the "omelet box". Just a few simple steps:

1. Grab some veggies (fresh, frozen, leftover- whatever! Just make sure to cook the frozen or uncooked veggies first) and some cooked sweet potato/butternut squash/acorn squash/spaghetti squash (optional but highly recommended!)

2. Throw everything into a non-stick pan and cover with your egg whites

3. Add cheese!



Yes, the sweet potato/butternut squash/acorn squash may sound odd, but they taste so buttery and creamy and delicious with the veggies and cheese! My omelet below was packed-out with superfoods- sweet potato, spinach, mushrooms, and peppers. I topped this monster omelet with parmesan cheese and plenty of paprika (obessed with this spice). You can also add some chopped up veggie burger, boca crumbles, chicken, turkey, cooked salmon, etc.- the possibilities are endless. I also love using Light Laughing Cow wedges- just dollop it on and let it melt right in (YUM).

Typing this post made me think of another egg dish I love- it's a sunny side up egg over spaghetti squash and sauteed spinach, topped with parmesan cheese. The egg yolk (AKA ooey-gooey-yolk deliciousness) serves as the "sauce" in this dish.

Who says eggs are only for breakfast?