Let’s talk eggs…
Make a breakfast of champions every day. You know what they say, it’s the most important meal of the day. A hearty omelet is my ideal choice, but everyday needs adjusting based on how much time I have to execute and eat my plate.
Over time I’ve been able to categorize my breakfast choices by checking the amount of minutes I have before I need to run. Here are the best morning omelet ideas for any time clock.
15 minutes kind of slow morning:
Either-
Make a sweet potato egg nest:
Use a grater (spiralizer, mandolin slicer, or regular peeler and work too) and grate your sweet potato into stringy slivers. Season with salt and pepper and saute until golden brown and cooked through. Use your fork to create two wells and crack your eggs right into them. Season again, lower flame, cover and cook until egg whites are cooked, and the yolks are runny. Serve alongside sliced avocado.
You are not prepared right now for how good of a combo this is.
Or-
Saute cauliflower rice and your favorite vegetables as a base for 2 sunny side up eggs. Or whisk in the eggs for (cauliflower) fried rice for the am!
Or-
Make a 7 minute egg (bring pot of water to a boil, drop whole egg into the water and boil for 7 minutes on the dot. Remove from pot and run under cold water to cool.) Serve egg over rice with soy sauce, nori, optional salmon and a whole lotta hot sauce! Love this for breakfast, lunch and dinner!
Best yet-
Make my Smoky Mexican Shakshuka recipe from my site! Hey you annual subscribers- click this link to access the best shakshuka recipe.
10 minutes on the clock:
Easy breezy 1,2,3.
Chop up all bits and pieces of all vegetables (can be fresh or leftover roasted meal prepped veggie) and herbs in your fridge. You have it? Use it!
Saute with your favorite spices and add your eggs or egg whites when soft.
These are my favorite easy additions to spice it up: Basil leaves, farmers or feta cheese, dried oregano spice, splash of tomato sauce, fresh dill, sauteed mushroom and zucchini, you can even saute some avocado right in there!
Got an 11th minute? Pop two slices of bread in the toaster or char a tortilla on an open flame- and you’re out!
5 minutes to get moving:
Go basic, but do it right.
No time for additions? No problem. Heat your pan with olive oil, and make sure it’s hot before adding your whisked eggs! Make sure to season your eggs well. Oregano or basil spice adds a lot.
Let it bubble and cook, frequently tipping the pan from side to side so the extra running parts get a chance to cook. Flip when ready enough and cook an additional minute on the other side.
Sprinkle some shredded or feta cheese in the middle and use your spatula to fold you omelet in half, and allow the cheese to melt.
5 minutes, and you’ve got yourself a hotel style omelet.
Seriously just three minutes:
As fast as you can:
Heat a pan with oil. While it’s heating, slide two slices of bread in the toaster or oven. Then crack two eggs directly into the pan and season. While the eggs and bread are roasting, slice half an avocado. Pop the bread out of the toaster, lower the stovetop flame, and cover your omelet pan.
Back to the bread- slide the sliced avo on top and season.
Now take your finished sunny side up out of the pan and place on top of the avocado. Follow this order and you’ll be done before your alarm rings.
Not bad for 3 minutes, huh?
A hurried 2 minutes:
Honey, grab a protein bar!
