Everyone wants to perfect slimmed down body for the summer days at the beach.
That doesn't come from a two week stint, frantically trying to lose a few pounds before your vacation.
Start now. Develop those good eating habits that people are always talking about.
It all starts with breakfast. Eat it!
Developing well-rounded breakfast eating habits will keep your body properly sustained until lunch. Starving yourself only makes you eat your whole fridge later.
And the mineral and nutrient deprivation throughout the day will put you in a sour and grumpy mood.
Nobody wants this.
Eat breakfast.
Here is a beach body omelet recipe, that will satisfy your tummy, without filling it with excess fats and sugars.
- Egg substitute (enough for 3 eggs worth)
- Pinch of salt
- 1/2 tablespoon white ground pepper
- 1 tablespoon butter
- 2 cups spinach leaves
- 1 tablespoon rosemary leaves, 1 tablespoon thyme leaves; mixed.
- 1/4 cup sliced celery and red onion (combined)
- 1 Laughing Cow Swiss Cheese wedge
Pour extra virgin olive oil in a rounded skillet. Heat to medium.
Once heated, add the celery and red onion. Season with a pinch of salt and white ground pepper. Stir casually; cover with a lid to break down the ingredients inside.
After about 5 minutes, add the spinach leaves and rosemary-thyme mix. Stir, and then cover with the lid again for 1 minute.
At this point, all of the ingredients should have "sweat enough" so that they are all soft and not hard and crunchy.
Add the butter for extra flavoring. Once melted, then pour in the egg substitute.
Take your stirring spoon, and maneuver the ingredients so they are in the middle of the omelet.
It is important to note that they shouldn't be in a circular mound in the middle. Rather, they should be spread up and down the middle where the omelet will be folded over.
Go around the pan lifting up the edges of the egg, and tilt the skillet to that the extra egg on top flows to the sides to cook.
The goal is to have as little uncooked egg juice in the middle of your omelet as possible.
Then take the slices of the Laughing Cow wedge and lay them down the center of the omelet on top of the ingredients.
Immediately flip one side onto the other. Get your spatula under the omelet, and tilt the skillet to aid in your successful folding.
Once folded, sprinkle a little salt, white ground pepper, and rosemary-thyme mix on the top. Let cook for 45 seconds; flip. Add more salt, white ground pepper, and rosemary-thyme mix to the new side. Let cook for 45 second more, and then serve.
Enjoy!
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