I like to always start my day eating a plate of eggs for breakfast because it is a great source of protein and it doesn’t raise my blood sugars. Meats do not have a glycemic index because they do not raise glucose levels, so for me it’s always a go-to meal in the mornings. For me, to eat eggs I just have to take a very low amount of insulin or none at all to eat it, which is a WIN for me! I am all about lessening that insulin intake. I love omelettes because you can change it up each morning adding new and different ingredients to the eggs. The optional Superfood Turmeric adds a delicious flavor to this dish. It’s a fun way to be creative with your breakfasts!
Further Food Nutritionist Commentary:
By Amy Shapiro, MS, RD, CDN
Egg Omelette with Avocado Slices
3/4 cup spinach
Sliced avocado (approximately 1/4 of an avocado)
salt and pepper (to taste)
Optional 1 teaspoon Superfood Turmeric
1. Crack the eggs into a bowl and whisk until smoothly combined.
2. Pour eggs into a pan like a pancake and cook the eggs until firm.
3. Add spinach and tomatoes on the the egg pancake.
4. Fold the egg pancake into a sandwich and cook thoroughly.
5. Place onto a plate and add the avocado slices on top.
Per Serving: Calories: 276; Total Fat: 22g; Saturated Fat: 6g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 3g; Cholesterol: 635mg; Sodium: 524mg; Potassium: 630mg; Carbohydrate: 7g; Fiber: 4g; Sugar: 2g; Protein: 21g
Nutrition Bonus: Vit A: 64%; Vit C: 24%; Iron: 21%; Calcium: 11%
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