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This article was provided by Mark’s Daily Apple, which is the go-to destination to learn how to lead a healthy Primal life in this hectic modern world. I find their posts usually offer some interesting opinions and useful trips and advice
Omelettes are a regular go-to for me. There’s no faster or easier way to whip up a healthy and filling meal than this. If I’m not eating a big-ass salad for lunch, you can bet it’s an omelette instead. Eggs offer a good dose of protein as well as plenty of essential minerals. Veggies, meat and a little cheese add their own nutrients and make for constant variety. It’s one of those Primal-keto staples I never get tired of. Let’s dig in.
Mark’s Big-Ass Omelette
Time In the Kitchen: 15 minutes
- 3 large eggs
- 1/4 bell pepper
- 1/4 cup chopped mushrooms
- 1/4 cup chopped onion
- 1/3 cup chopped ham
- 3 Tbsp. feta cheese
Heat butter in a skillet over medium heat.
Crack three eggs in a bowl and whisk until well combined. Set aside.
Add veggies to the skillet and saute for a few minutes until cooked. Add salt and pepper to taste, if you’d like, and stir the veggies well. Add any pre-cooked protein you’d like to use (we used diced ham in this version) and warm for 20-30 seconds.
Add whisked eggs to skillet. Allow to cook for a couple of minutes, scraping down the sides of the skillet with your spatula every now and then. Swirl the eggs around a bit with your spatula as the eggs start to cook on the bottom of the pan.
When the eggs are mostly set, sprinkle some cheese, if desired, on the eggs before folding the omelette over. Using your spatula, lift up one side of the eggs and very carefully flip that side over top of the other side.
Carefully slide the omelette out of the pan and onto a plate. Serve immediately with a side of bacon or sliced avocado if desired.
- Calories: 406
- Carbs: 10.8 grams (9.8 net carbs)
- Fat: 24.6 grams
- Protein: 33.7 grams
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