Healthy and Quick Breakfast: Spinach Omelet & Avocado

With Easter here and a busy day planned, I thought an easy omelet and a side of avocado would do the trick for breakfast. Even though this is thought of as a breakfast meal, it can be just as good for lunch or dinner. It’s light but filling and you know you’re getting lots of nutrients. I chose to make my omelet with spinach and cheese because I like to keep it simple. However, you can add anything you would like such as bacon, ham, onions, or anything else that tickles your taste buds. Every weekend I make sure I have ripe avocados from either Walmart or Giant. I also make sure that I have fresh spinach and a bag of shredded cheese. When it comes to my egg choice, I prefer free range eggs because it’s less cruel for the chickens and better for you. With these ingredients and some seasoning, you can have one delicious and healthy meal.

Instructions:

Whisk up 3 or 4 eggs and add salt, pepper, and a pinch of garlic salt. In a medium sized pan melt a tablespoon of butter. Once that is melted add your spinach. When that cooks down and the pan is hot add the eggs. As that gets a good layer of cooked egg on the bottom, cut up the avocado and set to the side. When you can get your spatula under the egg, and it doesn’t break then you’re ready to flip it. Flip it and spread cheese on half of the omelet. When the bottom is fully cooked, fold the omelet in half over the cheese. Plate with the avocado and you’re ready to eat.

One thing I recommend for the avocado which I unfortunately don’t have now is a seasoning called Spike. Spike is a delicious mix of tons of spices and available at most grocery stores. Short blog today, on my way to a holiday family dinner. Be back soon.