I think the biggest challenge to eating healthy is time. We think we don’t have the time to prepare fresh food. In reality it takes no more time to make fresh healthy meals and the benefits certainly outweigh any prep time that might be added. Here is one of my favorite meals that takes little prep time and cooking time. I call it breakfast for dinner but it’s only because it involves an omelette. Omelettes are great for dinner and when they’re added with a luscious green vegetable and a delicious salad, it’s a full meal that will leave you full and satisfied. It is a mouthwatering ,sweet and savory dish that I think everyone in your family will love.

Ingredients

    • 1/2 Tbsp. olive oil/butter ( I like Olivio)
    • 2 Tbsp. chopped fennel (also called Anise)
    • 1/4 cup chopped mushrooms
    • 1/2 cup fresh spinach
    • 3-5 cherry tomatoes, sliced in half
    • organic shredded cheese, (I like an Espresso Bellavitano
For the omelet:
    • 2 eggs (organic or local are preferred)
    • 2 Tbsp. olive oil/butter
    • 2 Tbsp. water (or unsweetened almond milk)
    • salt and cracked pepper (to taste)
For the Salad:
  • In a bowl add your favorite garden greens
  • 2 Tbsp. roasted pumpkin seeds
  • 2 Tbsp. dried cheeries
  • Sliced & peeled  English cucumber (slice in rounds, about 8 rounds)
  • 1/8 cup of diced yellow and red peppers
For the Dressing
Prepare  in a separate small bowl, a dressing of 2 Tbsp. olive oil, 1 Tsp. reduce balsamic vinegar, lemon juice from one wedge and a Tsp. of apple juice. I heat my dressing so everything blends nicely. Not too hot…just enough to make it blend.
Additional filling ideas/toppings:
  • avocado
  • salsa
  • plain Greek yogurt

Instructions

  •  Heat butter in a small frying pan over medium heat. Add fennel and mushrooms and sauté until the fennel becomes  semi-clear. Add spinach and tomatoes. When spinach looks wilted, remove the pan from the heat and cover with lid.
  • Crack the eggs into a med size bowl and whisk until eggs become an even light yellow in color.  Set the bowl aside. Pour butter into In a medium size pan (you don’t want to use a smaller pan as the eggs might not cook as well) and swirl the pan around until the pan in evenly coated with butter. Place the  pan on the stove over medium-low heat.
  • While the butter is heating  add the water or almond milk and the salt and pepper to the eggs and give it a quick beat so the eggs become light and a bit airy.  Pour the eggs into the pan. Once the eggs are in the pan, no more stirring! Let the eggs start to bubble.
  • When the bottom of the eggs look like they’re setting up and taking shape, use heat-resistant rubber spatula to  loosen the outer sides of the omelette. When top surface of eggs is thickened and no visible liquid egg remains, place  the cheese and the filling that you set aside  down one side of the omelet. Fold omelet in half with spatula. With a quick flip of the wrist, turn pan and invert or slide omelet directly onto prepared and dressed salad. Serve  immediately.
  • Top with additional topping suggestions or not.