Vegetable Omlete with Fresh Fruit
Today we are going to enjoy a Vegetable Omlete with Fresh fruit, One of the side benefits of living in a tropical country is that you have access to a very large choice of fresh fruits throughout the year. We grow much of our own so most of it is right in our yard ready to harvest. There are also what I call Truck Farmers although that is probably not the right name for them. They have old pickup trucks and will be loaded down with one or two types of fruit. They go the the farms and purchase fruit and then find a corner of a street and park. They are at the same spot every morning. They are all over the place so for those that do not raise their own fruit it is only a block or two away.
We have a hiking trail that is about 4 miles long and leads from a parking lot, along a beautiful rustic trail down to the ocean. We love to walk this trail and spend some time walking in the sand along the beach. When we walk back to the car, there is an old pickup truck in the parking lot, loaded with fresh coconuts, some in ice water, some not. For a few pesos you get fresh coconut water directly from a coconut. My wife likes hers warm, I love mine chilled, but what a great way to wind down after the walk.
Fresh fruit can be a part of your ketogenic lifestyle but only a little so plan for those meals in advance. Look for ways to add a nice variety to the fruits you eat as each brings their own vitamins and minerals to the table. Eat them fresh or enjoy them juiced or in a smoothie. Fresh blueberries are my favorite and I allow myself a cup full about once a week.
The nice benefit of this recipe is that it can be served as breakfast or dinner. Sometimes we forget that food does not have a time to be served except for the limits that we attach to it.
- 1 tsp. olive or avocado oil
- 2 tsp. finely diced red bell pepper
- 1 tsp. chopped onion
- ¼ cup sliced mushrooms
- 1 cup fresh baby spinach leaves, rinsed
- 2 tsp. diced broccoli
- 2 farm fresh free range eggs, beaten
- 1 tbsp. water
- Sea salt and freshly ground black pepper to taste.
- In 8-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper, broccoli, onion and mushrooms to oil. Cook 2 minutes, stirring frequently, until onion is tender. Stir in spinach; continue cooking and stirring just until spinach wilts. Remove vegetables from pan to small bowl.
- In medium bowl, beat eggs, water, salt and pepper with fork or whisk until well mixed. Reheat same skillet over medium-high heat. Quickly pour egg mixture into pan. While sliding pan back and forth rapidly over heat, quickly stir with spatula to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook; omelet will continue to cook after folding.
- Place cooked vegetable mixture over half of omelet; With spatula, fold other half of omelet over vegetables. Gently slide out of pan onto plate. Serve immediately along with the fresh fruit.
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