By Dr. Mercola

If you eat breakfast, get your family’s day off to a good start with this low-calorie yet high-fiber omelet recipe, which is best paired with fresh fruit or organic protein. They will surely thank you for this burst of energy!

Ingredients:
For the omelet

2 organic free-range eggs

1 tablespoon water

1/8 teaspoon sea salt

1 tablespoon coconut oil

1/8 cup crumbled goat cheese

Freshly ground pepper

For the filling

½ cup sliced zucchini
½ cup sliced button mushrooms
1 cup spinach or ½ diced onions and bell peppers
1 tablespoon coconut oil

Procedure:
In a skillet, drizzle coconut oil. Add sliced zucchini, mushrooms, and spinach (or onions and peppers). Cook until tender but not brown.
In a bowl combine eggs, water, salt, and a grind of pepper. Using a whisk, beat until combined but not frothy. In an 8- or 10-inch skillet with flared sides, heat coconut oil. Lift and tilt the pan to coat the sides.
Add egg mixture to skillet; cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting eggs and letting uncooked portion flow underneath.
When eggs are set but still shiny, spoon filling of zucchini and mushrooms across center of omelet. Sprinkle crumbled goat cheese atop filling. Fold omelet in half. Transfer onto a warm plate.
This recipe makes one serving

(Adapted from Healthy Recipes for Your Nutritional Type)

Zucchini Omelet with Mushrooms Cooking Tips

For this healthy omelet recipe, you need to start with fresh, organic, and free-range eggs. Make sure that there are no cracks or holes on the shell, since there might be a tendency for germs to get inside it. There are many ways to test its freshness, like   putting it in a bowl of water.

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