Do I have a big thing for omelettes? Yes I do! But it's not just because of the taste. Let's take a closer look.
Free-range, organic, whole eggs are one of my favorite fat burning foods; delicious, filling, nutritional powerhouses and promote a fat burning hormonal response.
Not to mention the fact that they are extremely versatile, they go well with just about anything (even Tuna, I'm not kidding, just try it) and quick and easy to prepare.
This recipe is slightly different from the Fat Burning Breakfast Omelette because I'm going all veggie.
It is key to use whole eggs, and not just the whites. By doing so you'll be getting a balanced hit of amino acids, making the protein in the egg easier to break down and use in your body. This is not the case if you only go for egg whites.
Ingredients & Preparation
In this particular recipe I've used tomatoes, red pepper and white onion - all fresh and organic of course! But like I said before, you can pretty much be as versatile as you like with your ingredients.
I like to get the preparation done first, so chop up the veg and then prepare the omelette 'mix'.
For the base of the mix I use some unpasteurized and unhomogenized raw milk. How much you use depends on your taste, and the consistency you're after. Then I add 3 whole, free-range eggs and a little sea salt and ground black pepper as seasoning.
Just a little note on salt. I try to stay clear of as many processed foods as I can, so my salt intake is pretty low. Adding rock or sea salt to your meals is completely safe and healthy as long as you use it sparingly. Oh, and the taste is a big positive too.
How To Cook Your Omelette
Now it is time to soften up your pepper and onion. So heat a little oil in a pan and toss them in. Your choice of cooking oil is very important. I always use extra virgin, organic cooking oil because it the most stable oil under heat (the fats do not become toxic when heated), and it is very good for you. Just make sure you stay clear of the hydrogenated vegetable oils won't you.
Once your vegetable have softened up you can go ahead and pour in the omelette mix and chopped tomatoes. I like to cook on a medium to low heat so the underside doesn't burn.
Cooking tip: Try moving the pan around on the heat to make sure you get a more even cook. I'll often cook it about half way and then put it under the grill to finish off and brown the top.
Cook until the omelette is firm, but not too dry and turn it out onto your plate. Some people like to fold it, but I just serve it up flat to make things easier.
Make It Your Own!
Depending on your mood you can add pretty much any ingredient to your omelette, and almost any side garnish too. If you throw in an extra couple of eggs then you can even serve it up in two stages, meaning you only need to cook once!
But let us not forget that the ingredients you use, the side garnish and the cooking oil used will determine whether this meal is a healthy and fat burning one.
If your preference is cooking with vegetable oil and serving with fries and ketchup then your in for a fat storing meal rather than a fat burning one.
Free-range, organic, whole eggs are one of my favorite fat burning foods; delicious, filling, nutritional powerhouses and promote a fat burning hormonal response.
Not to mention the fact that they are extremely versatile, they go well with just about anything (even Tuna, I'm not kidding, just try it) and quick and easy to prepare.
This recipe is slightly different from the Fat Burning Breakfast Omelette because I'm going all veggie.
It is key to use whole eggs, and not just the whites. By doing so you'll be getting a balanced hit of amino acids, making the protein in the egg easier to break down and use in your body. This is not the case if you only go for egg whites.
Ingredients & Preparation
In this particular recipe I've used tomatoes, red pepper and white onion - all fresh and organic of course! But like I said before, you can pretty much be as versatile as you like with your ingredients.
I like to get the preparation done first, so chop up the veg and then prepare the omelette 'mix'.
For the base of the mix I use some unpasteurized and unhomogenized raw milk. How much you use depends on your taste, and the consistency you're after. Then I add 3 whole, free-range eggs and a little sea salt and ground black pepper as seasoning.
Just a little note on salt. I try to stay clear of as many processed foods as I can, so my salt intake is pretty low. Adding rock or sea salt to your meals is completely safe and healthy as long as you use it sparingly. Oh, and the taste is a big positive too.
How To Cook Your Omelette
Now it is time to soften up your pepper and onion. So heat a little oil in a pan and toss them in. Your choice of cooking oil is very important. I always use extra virgin, organic cooking oil because it the most stable oil under heat (the fats do not become toxic when heated), and it is very good for you. Just make sure you stay clear of the hydrogenated vegetable oils won't you.
Once your vegetable have softened up you can go ahead and pour in the omelette mix and chopped tomatoes. I like to cook on a medium to low heat so the underside doesn't burn.
Cooking tip: Try moving the pan around on the heat to make sure you get a more even cook. I'll often cook it about half way and then put it under the grill to finish off and brown the top.
Cook until the omelette is firm, but not too dry and turn it out onto your plate. Some people like to fold it, but I just serve it up flat to make things easier.
Make It Your Own!
Depending on your mood you can add pretty much any ingredient to your omelette, and almost any side garnish too. If you throw in an extra couple of eggs then you can even serve it up in two stages, meaning you only need to cook once!
But let us not forget that the ingredients you use, the side garnish and the cooking oil used will determine whether this meal is a healthy and fat burning one.
If your preference is cooking with vegetable oil and serving with fries and ketchup then your in for a fat storing meal rather than a fat burning one.
