Our weekends are for relaxing and enjoying homecooked breakfasts, such as this delicious veggie omelet, filled with low-carb veggies and healthy fats from avocado. We’ll be enjoying this with a cup of coffee and some sunshine!
Prep Time: 5 minutes
Cooking Time: 15 minutes
1 tablespoon avocado oil
¼ medium zucchini, ends removed & sliced
¼ cup cremini mushrooms, sliced
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 cup baby spinach
2 large eggs
½ medium avocado, peeled & sliced
Heat a skillet set to medium heat. Add avocado oil, and zucchini and mushroom, seasoning with sea salt, black pepper and garlic powder.
Allow veggies to sauté until soft, about 10 minutes. Add baby spinach and toss until wilted, about 1 minute. When done, set veggies aside.
Crack eggs in a bowl and whisk well.
Pour into the skillet and allow to cover the whole pan, not moving around once in the pan.
When the eggs have set, carefully lift around the edges with a baker’s spatula and fold in half and turn off the heat.
Place veggies and sliced avocado on top of the halve and fold over once more so that the eggs are now quartered.
Serve immediately, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 0