Eat this to jumpstart your morning or savor it as a light evening meal. With plenty of veggies inside and out, it’s perfectly packed with protein and nutrients that make it extra healthy and tasty.
Prep time 20 mins | Serves 1–2 people
- 3 large eggs
- 1/2 cup fresh spinach, chopped
- 1/4 cup red bell peppers, diced
- 2 Tbsp red onion, diced
- 1/4 tsp garlic, minced
- 1/2 cup baby bella mushrooms, sliced
- 1/4 tsp dried dill
- 1/4 tsp onion powder
- 1/4 tsp dried parsley
- Kosher salt and pepper (to taste)
- 1/4 cup crumbled feta cheese
- 8 slices of English cucumber
- 5 small grape tomatoes, halved
- Italian parsley to garnish
- Extra virgin olive oil
In a non-stick pan on medium-high heat, sauté the garlic, onions, spinach, and peppers in a tsp of extra virgin olive oil. Cook until tender, then set aside. In that pan with same heat, sauté the mushrooms in 1 tsp of extra virgin olive oil. Season with salt to taste. Cook until tender, then set aside separately.
Whisk eggs, salt, pepper, dill, onion powder, and dried parsley in a bowl. Season your pan with a tsp of olive oil over medium-high heat. Pour in the eggs, which should set immediately at the sides. Push towards the center to let the uncooked egg heat. When eggs are set, add the onion/pepper mixture to one half of the omelet and fold in half. Remove from heat.
Plate and top it with mushrooms, cucumbers, tomatoes, and feta. Garnish with parsley.
Almetria Turner is a Memphis-based wellness coach, celebrity chef, food and fitness blogger, marathoner, certified fitness instructor, RYT-200 Yoga Instructor, RRCA certified running coach and race director, USATF Level One Coach, and public speaker. Follow her on Facebook, Instagram @Fitandfinallyfree and her blog at Fitandfinallyfree.com.