Eggs eggs eggs
I don’t know about you but I find an omelette the perfect way to start my day, gearing up for a day of work or a relaxing brunch, an omelette helps keep me filled up until lunchtime. Eggs are incredible source of high-quality protein as well as heart healthy omega-3 acids. It is right up there with butter as another one of those food items that received a bad rap over the years and now back firmly in our diets again. The health food industry demonised eggs by saying the were the cause of high cholesterol levels which then made everybody just consume everything with egg whites only. Egg whites are perfectly healthy a great source of protein, but we should definitely be making room for whole eggs our diets, unless of course you have been advised otherwise by your doctor.
Eggs are not a threat to your cholesterol, the real threat comes in the form of trans fats and sugars not through dietary cholesterol. There have been studies, one in particular from the University of Connecticut, which found that the fat in eggs actually helps to reduce your LDL, a.k.a your bad cholesterol. Eggs also contain a number of proteins and vitamins including vitamin B2, selenium, vitamin D, vitamin B6, vitamin B12 as well as minerals such as copper, iron and zinc. So with that said let’s get on to the recipe.
Mini breakfast omelettes
- 3 eggs
- Roasted vegetables of your choice
- And a dash of non dairy milk
- Coconut oil (for frying)
- Mix 3 eggs in a bowl and beat
- Add a dash of milk
- Add coconut oil to the pan
- Then add your pre roasted vegetables to the pan
- Pull your egg mixture around your vegetables, covering the pan
- Cook until cooked on both sides
You can make these omelettes full sized, or make a mini ones like I did. I cooked mine on a small pancake maker hot plate, which worked perfectly for these omelettes. You can batch cook these, keep them refrigerated and grab one (or two) every morning to start your day.