This yummy omelet disappears quickly so be prepared to make lots to keep up with how quickly it vanishes from the serving plate.
Heat olive oil in a skillet over medium heat. Add mushrooms and peppers; saute until soft. Sprinkle with basil and remove from pan.
Pour eggs into pan and return to heat. Cook eggs until semi-solid, then flip. Place mushroom mixture and cheese on top of omelet. Season with pepper and fold in half. Cook until firm. Serve warm.
Per Serving: 244 calories; protein 17g; carbohydrates 3.9g; fat 18.2g; cholesterol 376.2mg; sodium 351.7mg.
Eating good breakfast to continue the day has become a fabulous habit. It’s a fabolous way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and gives me power to take on the morning. The sweetness is more vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your digestive system and make keep you feel full longer, and not want likely grab a side food out of the vending machine before lunchtime.
Make fruit a morning habit is simple . Easy as put the sweetness in your fridge next to the milk or on the bench next to your cereal pan , or beside your coffee maker or tea kettle — somewhere where you’ll find it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.