This Spanish Omelet makes an inspiring and easy breakfast. And it’s zero points for Weight Watchers–hooray!
Did you make any healthy New Year’s Resolutions? Or are you looking for some recipe inspiration for the new year?
Well, I just decided I need to lose some weight. Even joined Weight Watchers. Since I hover on the border of normal and overweight but have good labs, I wouldn’t normally worry.
But I have one (stupid) bad hip due to some hip dysplasia I was born with and aggravated by a mid-life return to ballet. Sigh. They say a 10% weight loss can make a big difference in preserving function. So here I go.
All of this meant that I was excited to get a new cookbook, Complete Month of Meals Collection, by Sacha Uelmen, from the American Diabetes Association. The recipes are quick, plentiful and use ingredients you are likely to have around your home. And even though I’m not diabetic, healthy is healthy I figure!
But beyond the recipes, the most interesting part of the book is a unique design concept for some of its content – a three-part, split-page design (see picture above). Broken into breakfast, lunch and dinner you can flip through recipes super-fast until you find inspiration! It’s a busy person’s dream!
I ended up on their Spanish Omelet, musing “Why haven’t I had a Spanish omelet in… forever!” I made my own version (theirs serves 4) using ingredients I had on hand (and whole egg rather than an egg white, cottage cheese & saffron combo). Topped with salsa, it was a perfect start to my morning!
And for those on Weight Watchers, it’s pretty much, like, ZERO points 🙂
Sound like fun? You can enter for your own copy of the cookbook below…
This giveaway, for one copy of the Complete Month of Meals Collection cookbook is sponsored by the American Diabetes Association. It is open to mailing addresses in the US and closes on Jan 24, 2017 at midnight CST. To enter, leave a comment below telling me if you made any resolutions this year. For a second entry, follow all my Pinterest boards (if you have a religious objection to my Christmas/Easter boards, just let me know and skip them) and leave me a second comment telling me you are following. The winner will be picked randomly, contacted by email and have 24 hours to get back to me with mailing information or a new winner will be chosen.
- • 1/3 cup mixed chopped peppers (I used bell and jalepeno from the freezer)
- • 1 leek, chopped (white part only) or 2 Tablespoons chopped onion
- • ½ roma tomato, chopped (optional if using salsa)
- • 1 clove garlic, minced
- • 2-3 Tablespoons water, divided
- • 2 large eggs
- • Nonstick spray
- • 2 Tablespoons salsa for topping (optional)
- • salt and pepper to taste
- In a small frying pan, steam peppers, leek, garlic and tomato (if using) in 1-2 tablespoons of water until tender. Turn up heat to cook off any excess liquid.
- Beat eggs with a tablespoon of water. Add steamed vegetables to the egg mixture.
- Wipe out the frying pan (helps with sticking), then reheat pan and spray with nonstick spray.
- Return egg and vegetable mixture to the pan. Stir a couple times, then cook until set, flipping (for a nonstick pan) or placing under the broiler (for a stainless steel pan) to cook through.
- Fold omelet in half onto serving plate and top with salsa.
- Savory Homemade Spaghetti Sauce
- Honey Sweet Potato Pie