Healthy Start Recipe

Wash, hull, peel and cut the fruit as needed. Arrange strawberries, pineapple, grapes, melon and blueberries on a small plate or bowl in an attractive assortment. Chill or set aside while you make the omelet.

Select three mix-ins from the Vegetable / Protein section. If using vegetables (tomato, pepper, onion, mushrooms, spinach), clean and dice/slice as listed. If using ham or roasted chicken, dice into roughly 1/4- to 1/2-inch pieces.

Heat a nonstick skillet over medium heat and add 1/2 tablespoon of olive oil. Add harder vegetables first: sauté onions and peppers for 2–3 minutes until softened. Add mushrooms and cook another 2 minutes until reduced. If using ham or roasted chicken, add now and stir 1–2 minutes to warm through. Add spinach last and cook 30–45 seconds until wilted. Remove the sautéed mix-ins to a small plate and keep warm.

Whisk

In a bowl, whisk the 6 egg whites with salt and black pepper until slightly frothy (about 20–30 seconds).

Wipe the skillet clean if needed and return to medium-low heat. Add the remaining 1/2 tablespoon olive oil and spread it to coat the pan.

Pour the whisked egg whites into the skillet and let them set undisturbed for about 45–60 seconds until edges begin to lift. Using a spatula, gently pull the edges toward the center while tilting the pan to let uncooked egg flow to the edges, cooking another 30–60 seconds until mostly set but still slightly glossy on top.

Evenly distribute the warmed mix-ins across one half of the omelet. If desired, spoon any accumulated juices from the mix-ins onto the omelet sparingly (to avoid sogginess).

Using the spatula, fold the empty half of the omelet over the filled half. Cook 30–45 seconds more to finish heating through. Slide the omelet onto a plate.

Garnish the omelet with chopped cilantro or parsley and serve with the fresh fruit plate alongside. Offer hot sauce or salsa on the side if desired.

Serve immediately while the omelet is warm and the fruit is chilled.