Lately I have really been focused on paleo recipes. After all, that’s how our ancestors ate and they seemed to do okay, right? This vegetable omelette is great for a paleo breakfast. It’s protein packed and full of fresh vegetables.
My recent interest in a paleo meals was sparked when I started to listen to The Paleo Solution podcast by Robb Wolf. He often brings on doctors that discuss health issues associated with what we eat….
I always knew our diet and health were very connected, but wow… this podcast really opened my eyes to making simple changes in my life to improve my health. I have tried to cut out some carbs and have a few days a week that I eat completely vegetarian. By making a few small, consistent changes in your diet now, you could be working wonders for your future healthy- mind, body, and soul!
It’s been really fun to create different meals that follow certain healthy food guidelines. I think that breakfast is so important because it sets the tone for the rest of your day. This is exactly why I avoid high carb, empty calorie breakfasts- they just don’t stick with you and may cause you to crash after an hour or two. Start the day off right- fuel your body and your brain!
- -2 eggs
- -1/4 cup bell pepper (chopped)
- -1/4 cup red onion (chopped)
- -1/3 cup kale (chopped, packed)
- -S & P
- -olive oil
- Begin by heating about 1 Tbsp of olive oil in a skillet over medium-high heat. crack eggs into a bowl and beat until the yolks and whites are completely mixed, set aside. Add the red onion and bell pepper to the pan and sauté for about 4 minutes. Add kale and sauté for 1 more minute. If the pan looks a little dry add a little more olive oil before pouring the eggs onto the vegetables. Add eggs and tilt pan in a circular motion to cover the vegetables and the bottom of the pan. Turn the heat to medium and cook for 2 minutes while you lift the edges of cooked egg and let the uncooked egress to the bottom of the pan. Once the middle of the egg begins to look a little dry, use a spatula to fold the omelette in half and cook each side for 1 minute each. Serve with salsa and avocado!