Monday, June 4, 2012

Ham and Zucchini Omelette

This omelette is all about the spices. It's really filling, has no prep time, and will keep you full for hours. If you don't have zucchini you can substitute any veggie like peppers, mushrooms, or tomato. Enjoy and leave comments :)

Side note: my new obsession is roasted garlic. Here is how you make it.

Step 1. Take a garlic.

Step 2. Put it in the oven.

Step 3. Set your oven to broil.

Step 4. Leave it in there for 12-15 minutes.

Step 5. Eat these with all of your meals! It's like garlic candy, and they don't taste bad, and they are so high in natural anti-bacterial properties. nomnom....

Ham and Zucchini Omelette

1/2 sliced zucchini
Sliced ham
5-6 cloves roasted garlic
1 egg
1/4 cup egg whites
1/4 cup coconut milk
1 tsp cinnamon
1 tsp chia seeds
1/2 tsp dried oregano
1/2tsp coconut oil
Cracked black pepper
Cayenne powder

Take 1/2 tsp of coconut oil and add it to a non-stick pan. Heat at medium. Add your sliced zucchini and season with cracked black pepper. Cook it over medium for 3 minutes.

Add about a handful of sliced ham. Cut them up into little bite-sized pieces. Cover the pan with a lid and heat over low-medium for about 5 minutes, or until the ham is just a bit brown. 

In a small bowl combine the following ingredients: 1egg, egg whites, coconut milk, cracked black pepper,  cinnamon, cayenne powder, dried oregano, and chia seeds. 

Whisk with a fork and pour into frying pan. 

Cook over low heat with the lid on for about 5-8 minutes. Don't remove the lid during this time. The steam will help to cook your omelette and make it light and fluffy. 

Prepare your plate with roasted garlic and a bunch of spinach. Add your omelette overtop of the spinach. 

And of course always eat breakfast with 1-2 cups of coffee. Try coconut milk and cinnamon in your coffee for a delightful surprise. 

1 comment:

  1. Looks amazing! I'm going to try it with yellow squash and kale instead of spinach. Thanks for another great recipe.

    You Rock!
    - Chris King