Category: Nutrition

Eggs-cellent! Zucchini and Spinach Omelette

Eggs are one of life’s great magical, morphing foods. Not only can they be prepared about a dozen different ways in a skillet, they can also be used in sandwiches, quiches, frittatas and, of course, omelettes!

And they aren’t just for breakfast anymore. They are simple to prepare and an eggs-cellent (see what we did there?) source of nutrition for breakfast, lunch and dinner — or a post-workout snack.

While the variations of omelettes are limited only by your imagination, this creation from our board-certified, holistic nutritionist Lee Bell combines zucchini, a great source of fiber and Vitamins A, C and B6, and spinach, which is rich in folate, magnesium, iron and Vitamins E and B2.

Let’s get cracking!

 
Zucchini and Spinach Omelette

  • 2 medium zucchini, spiralized
  • 1 cup spinach, chopped
  • 2 tablespoons extra virgin olive oil, coconut oil or ghee
  • 6 pasture-raised eggs
  • 2 tablespoons water
  • Celtic or Himalayan salt, to taste
  • Freshly ground pepper, to tase
  • 1 garlic clove, minced (optional)
  • 1 medium avocado, sliced for garnish (optional)

 

 

Assembly

  1. Heat oil over medium heat in a large skillet.  
  2. Add zucchini and cook, stirring often until it wilts, or  about three minutes.
  3. Add garlic, if desired, and season with salt and pepper.
  4. Beat eggs in a medium bowl.  Add water and salt and pepper to taste.  Then whisk eggs.  
  5. Add to pan with the zucchini and cook, stirring with a rubber spatula until the eggs are scrambled.  
  6. Remove from heat and garnish with sliced avocado. Enjoy!