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Kale & Sweet Pepper Omelette

March 4, 2015

This is a great way to get more veggies in your day starting with breakfast, your very first meal.  I use 100% organic produce as well as organic, free- range eggs.  Greens and peppers are two kinds of produce you really want to get organic, since they retain the most amount of chemicals from pesticides.  The sprouted corn tortillas used here are much easier to digest, non-gmo, and organic as well.

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RECIPE

1 whole egg, and 1 egg white whisked well in a bowl

2-3 teaspoons of Ghee (organic clarified butter, 99% Casein removed)

1/4 yellow onion chopped finely

Chopped up kale

3 small sweet peppers of your choice

1 handful of Daiya cheddar style shreds (dairy-free)

 

*Serve with Olives instead of adding salt, and 1 organic, sprouted corn tortilla by Food for Life.

 

Sauté onion in 2 teaspoons of ghee for 60 seconds, then add the peppers for about 3 minutes.

Add your chopped kale and sauté for another 2 minutes.  Add the last teaspoon of ghee, and the whisked up egg mixture and let it set.  Top with Daiya dairy free cheddar style shreds, and fold the omelette.  Serve with a few green olives and 1 sprouted corn tortilla.

 

This breakfast is high in fiber, rich in a variety nutrients, and definitely satisfying!  Enjoy!

 

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