Ingredients
Coffee
- Coffee chilled
- Ice cubes
- Your choice of sweetener
- Your choice of creamer
Mushroom Avocado Broccoli Omelet
- 2 TBSP Extra-virgin olive oil
- ½ cup Mushrooms sliced
- ½ cup Broccoli florets cut into very small florets
- 4 Eggs beaten
- Salt to taste
- Black pepper to taste
- 1/2 cup Cheddar cheese shredded
- 1 Avocado sliced
Grapefruit with Sugar
- 1 Grapefruit halved
- 1 tsp Sugar
Instructions
- Brew the coffee then refrigerate to chill.
- Add half of the olive oil in a skillet over medium heat and sauté the sliced mushrooms until they are golden brown and tender, about 3-5 minutes. Remove them from the skillet and set aside..
- Heat the remaining olive oil in the skillet over medium heat. Add the broccoli florets and sauté for 2-3 minutes until they are slightly tender.
- Pour the beaten eggs over the broccoli in the skillet, tilting the pan to ensure the eggs cover the bottom evenly.
- Allow the eggs to cook for a few minutes until the edges start to set.
- Sprinkle the sautéed mushrooms evenly over one half of the omelet.
- Sprinkle the shredded cheese over the omelet. Season with salt and pepper.
- Fold the other half of the omelet over the filling and let it cook for another 2-3 minutes until the cheese melts and the eggs are fully cooked. Place the sliced avocado over top.
- Pour the coffee over ice and prepare to your liking.
- Serve the omelet with grapefruit sprinkled with sugar and iced coffee.
Nutrition
Calories: 600kcal | Carbohydrates: 28g | Protein: 22g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 0.04g | Cholesterol: 356mg | Sodium: 326mg | Potassium: 952mg | Fiber: 10g | Sugar: 13g | Vitamin A: 2519IU | Vitamin C: 71mg | Calcium: 301mg | Iron: 3mg
Mushroom Avocado Broccoli Omelet
Ingredients
Coffee
- Coffee chilled
- Ice cubes
- Your choice of sweetener
- Your choice of creamer
Mushroom Avocado Broccoli Omelet
- 2 TBSP Extra-virgin olive oil
- ½ cup Mushrooms sliced
- ½ cup Broccoli florets cut into very small florets
- 4 Eggs beaten
- Salt to taste
- Black pepper to taste
- 1/2 cup Cheddar cheese shredded
- 1 Avocado sliced
Grapefruit with Sugar
- 1 Grapefruit halved
- 1 tsp Sugar
Instructions
- Brew the coffee then refrigerate to chill.
- Add half of the olive oil in a skillet over medium heat and sauté the sliced mushrooms until they are golden brown and tender, about 3-5 minutes. Remove them from the skillet and set aside..
- Heat the remaining olive oil in the skillet over medium heat. Add the broccoli florets and sauté for 2-3 minutes until they are slightly tender.
- Pour the beaten eggs over the broccoli in the skillet, tilting the pan to ensure the eggs cover the bottom evenly.
- Allow the eggs to cook for a few minutes until the edges start to set.
- Sprinkle the sautéed mushrooms evenly over one half of the omelet.
- Sprinkle the shredded cheese over the omelet. Season with salt and pepper.
- Fold the other half of the omelet over the filling and let it cook for another 2-3 minutes until the cheese melts and the eggs are fully cooked. Place the sliced avocado over top.
- Pour the coffee over ice and prepare to your liking.
- Serve the omelet with grapefruit sprinkled with sugar and iced coffee.
Nutrition
Calories: 600kcalCarbohydrates: 28gProtein: 22gFat: 47gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 0.04gCholesterol: 356mgSodium: 326mgPotassium: 952mgFiber: 10gSugar: 13gVitamin A: 2519IUVitamin C: 71mgCalcium: 301mgIron: 3mg
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