Beth Warren Nutrition Blog

An Antiinflammatory Omelet Recipe

by Beth Warren September 19, 2021

I know many of us are yearning for a light and fluffy feeling
when it comes to our food.
In between our yummy holiday foods,
reality is they are HEAVY ­čśő
Celebrating or not,
this ANTIINFLAMMATORY OMELET
is great for any day,
but especially when you’re looking for that healthy reset.
It’s a breakfast option on my 21- day nourishing plan to lose weight and feel great (…even if you’re not Jewish ­čśë)
From my second book SECRETS OF A KOSHER GIRL
The book with the full plan and over 70 recipes is available on Amazon
BUT
since we all need support RIGHT NOW
I’m sharing this recipe with you here!

An Antiinflammatory Omelet Recipe

An antiinflammatory omelet recipe

Ingredients

2 EGG WHITES AND 1 WHOLE EGG

SALT AND BLACK PEPPER, TO TASTE

1 TBSP OLIVE OIL

1/8 TSP TURMERIC

2 SCALLIONS, FINELY CHOPPED

1/4 CUP DICED TOMATO

Instructions

1. WHISK TOGETHER EGGS, SALT, AND PEPPER.

2. HEAT OIL IN A LARGE SKILLET (IDEALLY CAST IRON) OVER MEDIUM-HIGH HEAT. ADD ONIONS AND TURMERIC.

3. COOK 30 SECONDS OR UNTIL SOFT, STIRRING OFTEN.

4. ADD TOMATO AND COOK UNTIL SOFT, ABOUT 1 MINUTE, STIRRING FREQUENTLY.

5. POUR EGG INTO THE PAN. SPREAD THE MIXTURE AROUND SO THAT IT SPREADS EVENLY.

6. COOK ABOUT 2 MINUTES UNTIL EDGES START TO BROWN AND FLIP.

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