“You CAN make an omelet without breaking eggs. It’s just a really bad omelet.”
– Steven Colbert
I have a confession. I really love eggs. Recently, I shared an article on my Facebook page about whether eggs are healthy or not. You can read about it here. Poor eggs. They get such a bad rap…..and there is no reason for it. Eggs are a great source of protein and egg yolks are nutrient-dense, antioxidant-rich, chock full of incredible vitamins and minerals such as calcium, iron, phosphorus, zinc, thiamin, B6….well, you get the picture. Eggs are good for you. So go ahead….eat them!!
Typically, I eat scrambled eggs with tons of veggies and sometimes, I add some leftover turkey burger or steak to the mix. I usually eat my eggs with cottage cheese as well, for a little extra protein. I used to make omelets, but I started adding so many vegetables to the pan that I could not actually fold the omelet so it ended up being scrambled. 😉
But even that can get a little old so I thought I might give my eggs a little “egg” lift. 😉 I remembered a recipe that I had downloaded from the Precision Nutrition website for a Peaches and Cream Omelet. Sounds decadent, doesn’t it? And it was. With considerably more protein and less fat and sugar. The recipe is from Gourmet Nutrition written by none other than Dr. John Berardi, the man behind Precision Nutrition. Recipes are easy to follow and absolutely delicious. Breakfast meals, shakes, lunch, dinner and snacks….what more could you want?
Moving on to the omelet. It was awesome. All you need is about 3-5 minutes to prepare your food and then less than 10 minutes to actually cook the omelet. I could not believe I enjoyed this omelet as much as I did. I have already made it three times since last Wednesday. It is really that good. If you like peaches, yogurt and cottage cheese, then you will LOVE this recipe. I used plain yogurt as I do enjoy the taste and don’t like my yogurt very sweet. I did not substitute the peaches with another fruit but you can if you don’t like peaches. I am sure that bananas or strawberries or blueberries would be lovely too. I did replace the Splenda with Truvia (a Stevia substitute.) Experiment to find out what works for you!
Here is the recipe straight from Gourmet Nutrition. (Anything in italics and bold are my suggestions.)
Peaches and Cream Omelet
3-5 minutes preparation time
10 minutes cooking time
Olive oil cooking spray
1 cup of egg whites or 6 large egg whites
2 whole eggs (Omega-3 eggs if possible)
1/8 tsp cinnamon
1/4 tsp of Splenda or 1 package (I use Truvia instead of Splenda)
1/2 cup of low fate cottage cheese
2 small peaches (diced)
1/4 cup of pecans (crushed) – I eliminated the nuts from my omelet
1/2 cup of low-fat plain yogurt
Preheat a large non-stick frying pan on medium heat. Lightly coat with cooking spray. Whisk egg whites, eggs, cinnamon and Splenda or Truvia (or some other stevia product) together in a mixing bowl. Pour mixture into the pan. Cook for a couple minutes until the top of the mixture begins to bubble. Cook until the bottom is golden brown. Flip the omelet and cook until the other side is golden brown. Transfer omelet to a plate. Mix cottage cheese, peaches and pecans (if using) together and place half of the mixture onto one side of the omelet. Fold the omelet over to cover the contents. Use the remaining peach mixture as a fruit salad side and garnish omelet with yogurt and serve. Serves 1 large or 2 small.
Variations and Options
Use fruit-flavored yogurt instead of plain yogurt. For fruit variety, substitute peaches with nectarines, apples, berries, banana or oranges. If you’d like to avoid Splenda, you can replace with a small amount of stevia (or Truvia as I did.) If you like sweeter yogurt, add a small amount of Splenda or stevia to the 1/2 cup of low-fat plain yogurt before garnishing omelet.
This has been a wonderful addition to my daily egg meals and I am planning on experimenting with blueberries, strawberries and any other fruit I can think of! If you have any suggestions, please send them my way! I would love to share them!!!