Introduction

Try this Three Green Omlette for breakfast! It’s packed with greens and protein which I’m confident will have you feeling good all day long. There is so much health news out there that it’s hard to know what to believe. I vividly remember once when I was 11 or 12 when I was at the grocery store with my mom, looking at the magazines at the check-out. I saw a headline that stated something like “Egg Yolks are bad for you!” I was horrified. We ate whole eggs in my house! I quickly pointed it out to her with urgency, expecting a reaction matching my own. Instead, she just shrugged her shoulders and pulled out her check-book. She said, “Oh, don’t worry about it. They change their minds every few years.”

My wise mama had seen it all, the cycles of what’s good or bad for you. Also, different people need different foods! For me, a home-made breakfast omelette gives me energy for the rest of the day. Sweet breakfasts (or no breakfast) don’t make me feel good! Of course, I break my rules every now and then… but this is a delicious and versatile healthy breakfast that you can add to your rotation!

A note on ingredients…

This Three Green Omelette is adaptable to whatever you have in the fridge. First, I recommend using something in the onion family (spring onion, scallion, leek, etc). For the second green, I’m using a Mexican grey zucchini, also known as cuarzo, or in Costa Rica just “zuquini.” In the UK I would just use zucchini. Lastly, I used a summer squash known as chayote, mirliton, or “chou chou,” often found in Central America which has a lovely fresh taste. Any summer squash will work here! These ingredients are available to me, but I have suggested other vegetables as I’ve seen them in the US and the UK. You can also check out this link for other squash ideas that would work too!

My Three Green Omelette will give you a low carb, high protein, delicious breakfast that will keep you going all day long. I recommend pairing it with my Coconut Coffee Smoothie!

Three Green Omelette Instructions

Serves 3-4. Preparation time: 40 minutes (1 hour additional time to drain zucchini)

Ingredients

Directions

Step 1 – First prepare the zucchini by washing it well, then grate it through a cheese grater or food processor. Sprinkle 1 tsp salt and mix it through with your fingers. Place it into a sieve and place it on top of a bowl or cup to allow the water to drip and accumulate for 1 hour.

Step 2 – Pour the tablespoon of oil into a skillet and set to medium-high. Wash and slice the spring onions and add them to the skillet, stirring occasionally, for 5 minutes. Meanwhile, peel the garlic, crush it beneath your knife and give it a little chop. Add it to the skillet for 1-2 minutes.

Step 3 – Peel the chayote, remove the seed from the centre, and chop into 1-inch sized pieces. Add to the skillet.

Step 4 – Returning to the zucchini, press down to remove as much water as possible. Then, add it to the skillet. Give everything a good stir, and leave to fry and allow more water to cook off (10 minutes).

Step 5 – Crack the eggs into a large bowl and whisk with a fork. Season with pepper. Add any additional salt if the 1 teaspoon already added to the zucchini isn’t sufficient. Add the vegetables to the whisked eggs and stir to coat.

Step 6 – Add the additional oil (1 teaspoon) to the skillet and swirl to coat the bottom. This will help to stop your omlette from sticking. Gently pour the egg and vegetable mixture back into the skillet and use a spoon to arrange so it is as flat as possible. Turn the heat down to medium-low, and cover.

Step 7 – Check the omelette after about 8 minutes (this will depend on how hot you have your flame). When you see that the egg is mostly set, get ready to flip it. Use a spatula to loosen all sides of the pan if required, and give the pan a good shake to make sure the egg will come out in one piece. Place a plate that is larger than your skillet pan over the top of the pan and place a oven-mitted-hand on top of it. Grab the handle of the pan with your other (dominant) hand. Take a big breath and flip it, pressing the plate against the pan, so you catch the omelette on the plate. Lift the skillet off the plate, and put it back on the stove. Check the skillet; if it looks really dry or if pieces of the omelette have stuck, remove the pieces, and re-oil your pan with another teaspoon of oil. Then, gently shake the omelette back into the skillet to cook the second side (2 minutes).

Step 8 – Shake the pan to check that your Three Green Omelette is fully cooked. Repeat the plate flip as described above, this time onto the serving plate.

This omelette is very versatile. You can enjoy it immediately hot, served with a salad or even just a few salad ingredients as I have. It’s also great at room temperature and equally satisfying cold straight out of the fridge. I like to make a big Three Green Omelette early in the week to have a quick and healthy breakfast at the ready. Please let me know if you try it or if you have any questions in the comments below! Enjoy!