As you may have gathered I love all different types of omelettes (this one and this one are a couple of my faves), they are just so quick and easy to make and really perfect for a breakfast, lunch or dinner.
I make them in the evening and then pack them for lunch the next day. A good source of quality protein from the free range organic eggs which will help nourish your muscles, tissues and cells. They are also great to have post work out or mid morning to help replenish.
You can literally throw anything into an omelette, on this occasion I added haloumi, capsicum and mushrooms topped with fresh parsley and some homemade guacamole as avocados are abundance at the moment and a great dose of good fats for many dishes.
Why is this dish a gooden:
Free range organic eggs, which contain all of the essential amino acids which are necessary for nourishing, replenishing and repairing tissue, skin and muscles.
Mushrooms are a great plant based source of niacin (part of the vitamin B group) this has been known to help with anxiety and depression. They also contain the highest source of immune-boosting antioxidant ergothioneine which is an excellent defence against colds and flu.
Avocados are in season at the moment. They have the good fats (a good source of monounsaturated fats) which have been known to help lower cholesterol, slowdown digestion to ease on your blood glucose (good for diabetes) and can also aid with heart disease. They contain vitamin E (hair, skin), potassium (fluid balance in the body and a steady heart beat), magnesium (sleep) and folate (brain function, healthy blood cells, good to boost up if low in iron).
Capsicum maintains to have the highest dose of vitamin C in its raw state. They are great source of beta-carotene (great antioxidant), vitamin B6 (helps with protein metabolism) and E (skin).
Try it out over the weekend or for part of weekly breakkie mix up.