Since I started my AdvoCare 24-Day Challenge, I’ve been having nutritious chocolate shakes for breakfast. I love chocolate! It’s kind of like having chocolate milk for breakfast. My breakfast shake packets ran out (I shared them with my hubby and forgot to order more in time). This morning I needed to come up with a healthy meal. It didn’t take long to figure out what. Broccoli omelet!
I like steamed broccoli. The best way to cook broccoli is boil it in water for five minutes, turn off the burner, cover the pot, and let it set for 20 minutes. You get tender broccoli that isn’t overcooked to mush.
The last time I made an omelet with broccoli, I just added small florets with the eggs. It tasted awful. Too crunchy for me. Crunch is okay if eating raw broccoli dipped in ranch dressing. Crunchy eggs doesn’t enthuse me at all for a breakfast. Therefore, this time I steamed broccoli the best way as described above. Then I added small tender florets to my omelet. It was perfect.
I included an on-the-spur-of-the-moment fruit decision to my breakfast – fried banana! It was different but tasty.
I had plenty of leftover steamed broccoli, and I cooked brown rice and had enough for three more snacks or lunches.
- 2 eggs (from cage-free hens)
- 1 slice vegetable cheese
- 1/4 red onion, chopped
- Spoonful steamed broccoli florets
- Garlic and pepper herb seasoning to taste
- 1 tablespoon coconut oil
- Boil broccoli for five minutes. Turn burner off, and cover pot. Let broccoli set for 15-20 minutes.
- Chop onion, and saute in seasoning in a tablespoon of coconut oil on a griddle.
- Add a couple of spoonfuls of broccoli florets with onion and stir.
- Add two eggs. Scramble eggs with the onion and broccoli and let set about 15 seconds.
- Add cheese slice on top.
- Fold over one side of eggs, the fold over the other side.
- Voila! Your broccoli omelet is ready to eat.