Power – Food Omelette Recipe
Egg whites, mushrooms, tomatoes, spinach, kale, broccoli, asparagus, avocado and goat cheese, served with a fruit cup and multigrain toast
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Ingredients
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Omelette
Fruit Cup
Multigrain Toast
Method
Omelette Preparation
- 1
Prepare the Vegetables
In a skillet over medium heat, add a small amount of olive oil. Add the chopped mushrooms, diced tomatoes, spinach, kale, broccoli, and asparagus. Sauté the vegetables for about 5-7 minutes until they are tender and heated through. Season with salt and black pepper.
- 2
- 3
- 4
Add Goat Cheese and Avocado
Sprinkle the crumbled goat cheese over one half of the omelette and add the sliced avocado. Carefully fold the other half of the omelette over the filling. Cook for an additional 2-3 minutes until the cheese is slightly melted.
- 5
Serve
Gently slide the omelette onto a plate. Cut in half if desired and serve hot.
Fruit Cup Preparation
- 6
Prepare the Fruit
In a small bowl, combine the mixed berries, sliced banana, and diced kiwi to create a fresh fruit cup. Toss gently to mix.
- 7
Serve
Spoon the fruit mixture into a serving cup or bowl and set aside.
Toast Preparation
- 8
Toast the Bread
Toast the slices of multigrain bread until golden brown. Serve alongside the omelette and fruit cup.