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My new favorite way to make eggs (since I can’t do my preferred gooey yolk fried egg over rice with the pregnancy) is to have omelets. However, I’m a horrible omelet flipper, so I decided to start making them the way I had them at lunchtime in Europe.
I love them because I can add in whatever ingredients I want (usually leftover veggies…squash, mushroom, onion, garlic) with a quick stir-fry, pour the 2 whisked eggs over the top (I always add a spice to the eggs…dill, marjoram, thyme, parsley), cover it on medium heat until set, flip for a minute or so…and voila! A delicious breakfast, lunch or dinner meal fit for a hungry BTDer. It’s sometimes a special treat to put a dollop of lowfat sour cream on the top too.
I also appreciate the fact that they are full of protein and proper nutrition without making me feel full to bursting. And…a flat omelet just looks so darned attractive sitting on a plate with whatever ingredients have been added just peeking through the yellow. They are especially handy with a side of veggies (broccoli or wilted greens look the prettiest) for a quick and easy dinner.
I got back from working out this morning and was famished, so I cut up three good sized mushrooms, fried them for a couple of minutes, added whisked egg with dill, and had a quick, yummy breakfast with very little clean-up. Rock on!!!
That’s all for now, hope this finds you well…happy living…
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