Omelets can be tricky to make. You have to cook them just the right amount in order to flip them without breaking, which is why an open-faced omelette is great. It’s like eating a salad on top of a bed of protein.
This open-faced spinach omelette is one of my favorite breakfasts dishes. It is super easy and quick to prepare, making it perfect for those mornings when you are in a rush.
Bright vegetables, like bell peppers, tomatoes, and spinach, which are filled with vitamins A and C, take center stage in this dish. I’ve also have added grass-fed cottage cheese to the egg mixture for this tasty breakfast, and sprinkled in on top. You might think it weird to add cottage cheese to an omelette, but tt has the texture of feta, no salt and a great added boost of protein.
What you’ll need
3 eggs
2 tablespoons cottage cheese, divided
1/2 chopped basil
sea salt to taste
ground black pepper to taste
1 tablespoon Coconut oil, divided
1/4 cup onion, chopped
8 cherry tomatoes, chopped
1/4 yellow bell pepper, chopped
1/4 avocado, chopped
1 cup baby spinach
What you’ll need to know
Whisk the eggs, 1 tablespoon cottage cheese and basil together.
Season to taste. Heat 1/2 tablespoon coconut oil in a non-stick small fry pan over medium heat cook onion until translucent, then add in tomatoes and bell pepper.
In a second non-stick small fry pan heat 1/2 tablespoon coconut oil over medium heat and pour in egg mixture.
Cook for 2-3 minutes, sprinkle in tomato, onion, bell pepper, avocado and cottage cheese and season to taste. Move pan under broiler to brown the top for a minute or two. Serve with baby spinach.
Next time I make this, I’m adding bacon. (Cause everything taste better with bacon! Right?)
