So many people I speak with tell me they don’t have the time for a hearty breakfast. Here’s an idea for you. Would you be interested in making a large omelet and then slicing it up, putting it in the frig/freezer and warming it up before you head out to work in the morning? If so, this recipe may be for you!
On the Go Omelet
2 whole eggs and 4 egg whites
1 tbs. ground flax seed or hemp seed
Salt and pepper to taste
2 cups of any veggies you like: I try to keep with the vegetables that are growing, so now I will put in spinach, red peppers, onion. Chop the vegetables of your choice into small pieces
1 tbs. olive oil
Optional: Hot sauce or hot peppers….I like everything with a kick! Bam!!
In a large oven proof skillet, add olive oil and vegetables. Over med low heat, sweat the vegetables (covered) until they are soft. Remove the cover and sauté until cooked through. Whisk together the eggs, egg whites, seeds and salt and pepper to taste. Add eggs to vegetable mixture and cook, gently scraping the bottom until the omelet is cooked through. Place under broiler and watch until top is golden brown. Remove from oven, cut into serving sizes – 1 ten-inch omelet will yield 8 servings. Wrap and refrigerate or freeze. Use as you will.