• Breakfast

Veggie Omelet

The eggs and spinach in this omelet are good sources of iron, while the tomatoes have vitamin C, which helps you absorb the iron better. The avocado adds extra calories and healthy fat. Cheddar is great for this recipe, but you can use any cheese you like or omit it altogether if you’re dairy free.

Veggie Omelet
Symptoms – Fatigue, trouble swallowing, anemia, unintentional weight loss

Serves: 2

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients

  • 5 large eggs
  • ¼ tsp sea salt
  • ⅛ tsp freshly ground black pepper
  • 1 tbsp extra-virgin olive oil
  • ½ cup shredded cheese
  • 1 avocado, pitted, peeled, and sliced
  • 1 ripe medium tomato, sliced
  • 4 fresh mushrooms, thinly sliced
  • 1 cup chopped fresh spinach
  • 2 tbsp water

Directions

  1. In a medium bowl, whisk together the eggs, salt, and pepper.
  2. Heat a large skillet over medium low heat. Drizzle a drop of water onto the surface to check the heat. When the water beads and moves around, add the olive oil, pour in the eggs, and let them spread over the bottom of the skillet. After 20 to 30 seconds, sprinkle the cheese evenly over the eggs.
  3. Once the eggs have begun to set and the cheese is melted, add the avocado, tomato, mushrooms, and spinach over half of the omelet.
  4. Carefully fold over the side of the omelet without the vegetables. You might need to use 2 spatulas to prevent the omelet from breaking. Using a spatula, move the omelet to the center of the pan, pour the water into the pan, cover, and cook until the omelet puffs up, about 5 minutes.
  5. Remove from the heat. Divide the omelet in half with the spatula and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Veggie Omelet
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