My Favourite Omelet
This omelet has become my favourite go-to if I only have a little food in the house or am in a hurry. It's simple and quick to make. I eat it in about 5 minutes, too! My fridge usually has most of the ingredients, so it's a no-brainer.
Ingredients:
Four egg whites
One Tbsp chopped dill
Five Cherry tomatoes on the vine cut in halves
One Tbsp thinly sliced green onion
Three Marinated cooked shrimp chopped or diced
Olive Oil
Directions:
Marinate the shrimp in olive oil, lemon, basil, garlic or shallots, parsley, thyme, salt and pepper. Do this ahead of time and keep them in a container for up to four days in the fridge. Grab your egg whites. Sometimes, I will use two egg yolks and the rest of the whites. Chop the dill and the onion, and cut the tomatoes in halves. Throw them in the pan with some olive oil and saute. Pour in the egg whites. Sprinkle with Himalayan sea salt and pepper and let it cook. Add some dill and fold over to make an omelet. When the omelet is cooked, top with dill and raw green onion.
Enjoy! Serve with half of avocado and Siete chips or a side of Haley's Pantry granola. Yum!
Ingredients:
Four egg whites
One Tbsp chopped dill
Five Cherry tomatoes on the vine cut in halves
One Tbsp thinly sliced green onion
Three Marinated cooked shrimp chopped or diced
Olive Oil
Directions:
Marinate the shrimp in olive oil, lemon, basil, garlic or shallots, parsley, thyme, salt and pepper. Do this ahead of time and keep them in a container for up to four days in the fridge. Grab your egg whites. Sometimes, I will use two egg yolks and the rest of the whites. Chop the dill and the onion, and cut the tomatoes in halves. Throw them in the pan with some olive oil and saute. Pour in the egg whites. Sprinkle with Himalayan sea salt and pepper and let it cook. Add some dill and fold over to make an omelet. When the omelet is cooked, top with dill and raw green onion.
Enjoy! Serve with half of avocado and Siete chips or a side of Haley's Pantry granola. Yum!
