Breakfast is for Dinner
Ingredients
- 1/2 cup water
- 1 tablespoon sage, ground
- 1/2 teaspoon black pepper, ground
- 1/4 teaspoon salt
- 4 large egg
- 6 large egg white
- 2 tablespoon olive oil
- 1/4 cup mozzarella cheese, shredded
Serve With
- 4 cup lettuce, shredded
- 1 cup cashews
- 6 medium orange
Instructions
- Whisk together water, sage, pepper, salt, eggs, and egg whites in a mixing bowl.
- Add 1 1/2 teaspoons of oil to a large skillet and heat over medium; swirl to coat.
- Pour in about 1/4 of the egg mixture. Cook until edges have set, then flip and continue to cook until center is just about done.
- Sprinkle on some cheese, fold in half, then remove from skillet.
- Continue with remaining ingredients until 4 omelets have been cooked; add more oil to the skillet as needed.
- Divide lettuce among 4 plates.
- Add cashews and the juice of 4 oranges to a blender or food processor; blend until smooth then drizzle over the lettuce.
- Top salads with orange wedges from the remaining 2 oranges (or leave on the side if desired), and serve alongside omelets.
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Nutrition
Calories: 510kcal | Carbohydrates: 49g | Protein: 23g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 190mg | Sodium: 357mg | Fiber: 13g | Sugar: 3g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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