Setting up a good morning routine sets the tone for the rest of your day. Instead of fueling yourself with sugary cereals or sweetened coffee, start your day the right way with protein and healthy fats.
This caprese omelet is a delicious way to start your day with 27g of protein and a full spectrum of vitamins and minerals. This recipe allows you to sneak more veggies in your diet without making you feel like you’re eating a salad for breakfast.
Foods that are high in dietary cholesterol like eggs used to have a bad reputation for causing high cholesterol in your body. However, your liver also produces cholesterol. Research shows that when you increase your dietary cholesterol intake, your liver synthesizes less cholesterol to balance the extra cholesterol in your diet1.
Eggs provide baby chickens with all the nutrients they need to grow so they have one of the fullest nutrient profiles of any food. Some nutrients particularly high in eggs include vitamin A, vitamin B5, vitamin B6, vitamin B12, phosphorous and selenium.
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Pasture-raised eggs contain higher amounts of essential nutrients than eggs from chicken raised in cages. Some eggs are even omega-3 enriched. How do omega-3s get into the eggs? Don’t worry. The process doesn’t involve chemical injections. Farmers feed the chickens flaxseed or krill and the chickens metabolize the omega-3s.
The mozzarella in this recipe is an excellent source of calcium. You probably already know that calcium helps strengthen your bones and teeth, but it has many other functions in the body such as maintaining proper nerve function, blood clotting and muscle contractions.
All the ingredients in this diet fit the Thermo Diet guidelines. Are you familiar with the Thermo Diet? Basically, it’s designed to increase the efficiency of your glands by eliminating foods with potential toxins. This diet is high in carbohydrates from starchy vegetables, moderate in fat and moderate in protein. If you aren’t already on the Thermo Diet, try it today to optimize your energy levels.
- 3 large eggs
- salt and pepper
- 1 oz fresh mozzarella
- 10.5 oz cherry tomatoes halved
- 3/4 cup balsamic vinegar
- 1 tbsp olive oil
- 2 cloves garlic
- To make the Tomato Balsamic Sauce, heat olive oil, vinegar, andgarlic on medium heat. Add halved tomatoes and bring to asimmer. Cook for about 15 minutes, until sauce has reduced andthickened a bit and tomatoes are dark in color, then season withsalt and pepper.
- In a medium bowl, add eggs and season with salt and pepper.Whisk well, then add a splash of water to the eggs (this will helpthem steam as the cook).
- Add 1 tbsp of butter to a medium size skillet on medium-highheat. When butter is melted and foamy, pour egg mixture to thepan.
- Let the egg cook a bit on the edges, then take a spatula and lightlyscramble up the middle (this will help keep the omelet light andfluffy).
- At this point add the cheese to one half of the egg mixture. Foldomelet in half cook, then cook for another few minutes; slideonto a plate.
- Season with salt and pepper, spoon half of the Tomato BalsamicSauce (half of the sauce is one serving) on top along with freshbasil.