Avocado Bacon Omelet

A healthy omelet that is quick and easy for any morning. Tasty and only takes 10 minutes to prepare.

Ingredients:
2 Eggs
1 tbsp milk/cream/etc
Herbs if desired
1/2 diced avocado
1 tbsp crumbled bacon (I used the stuff in the jar)
1/4 c Parmesan or mixed hard Italian cheeses
1/4 - 1/2 c vegetables if desired or on hand

Servings: One good healthy breakfast

Instructions:
Scramble the eggs with the milk, and herbs if your using them, as much as you like. Want a fluffy omelet, scramble the heck out of it. Want a dense omelet, scramble less. Pour the egg into a ~8 inch pan coated with cooking spray. Let cook a minute or two and then sprinkle the bacon, cheese and avocados on half of the omelet. Add the extra veggies if your using them.

When the bottom is cooked flip half the omelet over the other half, let cook. Then flip the whole thing and let the other half cook through to make sure all egg is cooked and cheese is melted.

Eat hot and steaming!

Nutritional Information: 450 calories, 23g of Protein and while it does have 33g of fat, it is healthy fat, it pretty much all comes from the avocado.

Recipe From: Made it up, used it a few times just decided to write it down and look at the overall nutritional values

I have made these numerous times, just thought I would take the time to write it down and talk about nutritional content. Super easy, tasty and healthy.

You can really use any cheese you want, if you want to make this in a California fashion use Monterrey Jack. But I wanted to cut calories and hard Italian cheeses have fewer than most soft cheeses. I keep some grated in the fridge at all times, toss it on all sorts of things and no salt needed because the cheese has plenty.

You can add extra vegetables if you have them on hand, but I don't like most vegetables in my eggs but green and red peppers would add some crunch if your so inclined. Use herbs as you see fit, basil goes well, so does garlic and Italian herbs.

Savory Carrots

A quick easy side dish for savory carrots. I am not a carrot fan normally, but in my quest to eat healthier I found these to be pretty good. Nice flavor, good for your waist line.

Ingredients:
1 pound carrots (Baby or sliced as you like)
2 garlic cloves, minced
2 tablespoons olive or vegetable oil (I just sprayed the pan with pam)
1 Leek
1/4 cup hot water
1/2 teaspoon salt
1/4 teaspoon dried thyme
Dash pepper
1 Leek or 1/2 an onion
1/4 c Parmesan cheese

Servings: Depends on how many carrots you want to eat, probably 2-4

Instructions:
In a skillet, saute carrots and garlic in oil (or use a EVOO sprayer on occasion) for 3-4 minutes, then add leeks and saute for 1-2 minutes. Careful not to burn the leeks, if they are browning too fast turn down the heat or move onto the next step.

Add water, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 8-12 minutes or until carrots are tender and most of liquid has been absorbed. If there is too much cooking liquid left when carrots are finished remove lid and cook for a minute. If you run out of water before they are finished, add a dash more until finished.

Once the vegetables are done, removed from stove and toss with Parmesan cheese. Serve warm.

Recipe From: Inspired by Allrecipes.com

I am not a fan of carrots in general, just not really my think. But vegetables are good for me so I should eat them. I am really not a fan of glazed carrots, sickly sweet and nothing tasty. But these are savory, garlicy and with just a hint of cheese.

You could easily use half an onion or shallots instead of leeks, but I happened to have a leek on hand to use. Just make sure to saute the onions or shallots before adding the carrots for their little saute.

I also didn't use the extra oil, I just make sure to spray everything on occasion with my olive oil mister of if was getting sticky. I also used a good non stick pan and this helps cut down on the needed fat.