I had another busy weekend full of cooking! This time, though, the results were substantially healthier. Which is good. Cause now that my week of exercise and nutrition break is over (I kicked off the beginning of my return to healthiness with a 6.3 mile run Saturday morning), it’s time to get serious again.
So speaking of getting serious, omelets are a really great healthy breakfast because they’re filling, adjustable in size, easily modified for lots of variations, relatively easy to make, and (depending on what you put in them) very nutritious! I actually almost feel silly giving a recipe because omelets are so easy that really all I probably need to do is say “hey, make an omelette and put this stuff on it.” But alas, I will provide the entire recipe anyway. Here’s mine:
And here’s how to make it:
Open-Faced Apple Chicken Omelette
2 large eggs
3 oz cooked chicken breast, diced or shredded (about the size of a deck of cards)
75g red apple, diced (this was about 1/4 of a large fuji apple)
5-8 kale leaves, ripped into smaller pieces
1 oz (1/4 cup) reduced fat feta crumbles
1) Spray an 8″ pan with cooking spray and put on stove over medium heat
2) In a small bowl, whisk eggs together and then pour them into the pan so the entire bottom surface is covered
3) Sprinkle chicken evenly over the eggs, followed by the apples, the kale, and then the feta crumbles
4) Find something that you can use to cover your pan. This is important because the omelette is open-faced (it has too much stuff to fold) and you want to make sure the egg is cooked all the way through without having to do any flipping. I used a larger pan, which I turned upside down and then placed on top, but anything that’s safe for a stove should work fine. If you’re lucky enough to have a cover designed for your pan, you should obviously use that. Once covered, allow the omelette to steam for 1-3 minutes (depending on how long it took you to get all the fixings in the pan in the first place; it took me longer so I left it covered for less time).
5) When the egg looks completely cooked, uncover and serve warm. Beautiful!
This recipe kept me full for like four hours, and it only had 345 calories! Talk about an awesome breakfast.
Bonus: I also made Cashew Chicken for lunch and it was delicious. A way healthier (and cheaper) alternative to takeout for sure, and not very difficult to make!