Omelette & Avocado

A solid morning meal keeps me feeling satisfied until the next meal. 

When I feel hungry between meals, I am way more likely to eat junk. Healthy sources of protein are a big part of avoiding the snack-attacks.

 

Ingredients:

2 Eggs whisked together

Olive or Coconut oil

Mushrooms

Cherry Tomato

Salt & Pepper

Aged Cheddar (optional)

Avocado (halved)

Salsa of choice

Sourdough Toast (Or Gluten Free Bread)

 

Directions:

In a preheated egg pan on Med-High, add a drizzle of olive oil and sauté mushrooms and tomatoes until tomatoes begin to soften and burst. Pour beaten egg over the top, and lower the temp to Med-Low, and season with salt and pepper. When the bottom is cooking, use a rubber spatula to lift up egg so the uncooked egg can go underneath it. 

If you have the skills to flip in the pan, go for it, otherwise you can slide the omelette to a plate then flip the pan above and turn upside-down. Add cheese if desired

Halve the avocado, and add a spoonful of salsa to the middle.

Serve with toast, and enjoy!