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Greens & Leeks Omelet

By admin | In Nutrition/Recipes | on March 21, 2016
Get your morning does of greens in this easy to prepare omelet that’s loaded with plenty of flavor and substance.

Serves: 1
– 2 teaspoons coconut oil
– ¼ cup stemmed and finely chopped collard greens, kale and spinach
– ¼ cup finely chopped leek
– 1 tablespoon water
– ½ teaspoon each salt and fresh ground pepper
– 2-3 eggs
– 1 tablespoon water

Directions:
Heat the coconut oil in a 12-inch non-stick skillet over medium heat. Add the greens, leaks, and 1 Tablespoon water and cover for 2 minutes. Cook, stirring occasionally, until the vegetables are tender, 2-4 minutes.
While the veggies are cooking, combine the eggs, salt, pepper, and water in a small bowl and whisk until lightly beaten.
When the vegetables are tender, increase the heat to medium high for 1 minute. Pour the eggs evenly over the veggies and allow to sit, undisturbed for 1 minute.
Working gently, lift one half of the omelet and flip it over the other half. Cook for about 30 seconds and flip once to cook to desired doneness.

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