Power Greens Omelet for an Easy Healthy Breakfast
Breakfast is an important meal for me, but I don’t like to spend much time preparing it. That’s why when I find an easy healthy breakfast, I really like it.
This gluten-free recipe is one of the recent healthy breakfast ideas I have found that is also dairy-free, nut-free and paleo.
”Power greens” might be what you’d call a combination of several of those leafy antioxidant-, fiber- and vitamin-rich “powerhouse veggies” like kale, spinach, chard, beet greens and the like. A combination of them makes a wonderful salad, and they add a variety of textures and flavor to a stir-fry. They also “wilt” deliciously to be folded into an omelet…so in this recipe they become part of a “power greens omelet.”
Did you know that “powerhouse fruits and vegetables” are in the process of being defined by the Centers for Disease Control (CDC) recently? You can see more about that here. It’s not actually an easy task to define what makes a fruit or vegetable a “powerhouse.”
Making a power greens omelet doesn’t even require cheese. I was surprised that I didn’t miss the cheese I often add to an omelet…but I didn’t! So, by using oil instead of butter, and water instead of milk, I had a dairy-free omelet to add to my list of healthy breakfast recipes. If you do want to add cheese, by all means add some. Cheese can be a good source of protein, calcium and phosphorus.
Since eggs cook quickly and the greens take only a few moments in the skillet to wilt — the idea is sauté them only until they begin to soften– this quick healthy breakfast can be done in almost no time! Well, maybe 5 minutes.
The most time consuming part may be cutting the greens small enough to make them easier to eat. Any other veggies you might want to include, like onion or mushroom, may double the time you will spend before you’ll be ready to eat.
Power Greens Omelet
1 – 2 Cups Power Greens (small tender leaves of Kale, Spinach, Chard, Beet Greens, etc.)
3 – 4 Large Eggs
2 Tablespoons Water or Milk
1 Dash Tabasco Sauce, optional
1 Dash Salt or Garlic Salt
1 Dash Pepper
2 Teaspoons Oil or Butter, divided between 2 pans
Place the greens on a cutting board and slice them thinly.
In a mixing bowl combine the eggs, water or milk, Tabasco, salt and pepper; mix with a fork or a whisk.
In each of 2 small skillets, heat half the oil or butter over medium heat.
When oil or butter is hot, add the greens to one of the skillets; begin to sauté, and continue until beginning to wilt.
Add the egg mixture to the other skillet and let it begin to cook.
As the egg mixture becomes firm on the bottom and sides, gently lift the edges of the omelet with a spatula to let the uncooked egg run underneath the cooked part.
When the eggs have become mostly done, flip them with a large spatula so that the other side can finish cooking.
Immediately spread over half of the omelet the wilted power greens from the other pan.
Fold the omelet over and remove to plate(s). Serve.
Serves 1 – 2.
Homegrown & Healthy’s Mostly Homemade Mondays
The Gluten-Free Homemaker’s Gluten-Free Wednesdays
Lynn’s Kitchen Adventures’ Gluten-Free Wednesdays
Tessa, The Domestic Diva’s Allergy Friendly Wednesdays
Real Food, Allergy Free’s Allergy Friendly Wednesdays
Miz Helen’s Country Cottage Full Plate Thursday
Vegetarian Mamma’s Gluten-Free Fridays
Rattlebridge Farm’s Foodie Friday
You might also be interested in these healthy breakfast or breakfast for dinner ideas: