This is a delicious omelet with a little bit of a twist. I promise you will love it as much as my family does.
Bring a medium pot of salted water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
Preheat oven to 350 degrees F (175 degrees C). Beat together eggs, salt, pepper and parsley.
In a cast iron skillet, heat olive oil over medium-high heat. Saute onion and red pepper until soft, then stir in mushrooms. When mushrooms start to shrink, add the chopped ham, potato and tomato slices. Pour in the egg mixture; gently stir to combine.
Sprinkle cheese on top of eggs and place skillet in preheated oven. Bake until eggs are firm, about 10 to 15 minutes. Allow to cool briefly before serving.
Per Serving: 159 calories; protein 8.3g; carbohydrates 11.5g; fat 9.1g; cholesterol 148mg; sodium 516.6mg.
Eating healthy breakfast to start the day has become a good habit. It’s a best way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and bring me power to take on the morning. Sugar is often vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your stomach system and make keep you feel full longer, and not want likely grab a side food out of the street food before break .
Make fruit a at 7.00 clock habit is simple . Simply put the fruit in your refrigerator next to the sweet drink or on the bench next to your grain pan , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.