The Painless Way to Sub Veggies for Cheese

Eggs are one of the best things to eat when trying to get slim. They are packed with protein, low in carbs and filling. I usually use egg whites and then add a yolk for flavor and a dose of good fat. I eat them often, not just for breakfast, but also as a no-fuss, healthy dinner option. But the healthy properties go out the window when the cheese is dumped in. Growing up, was cheese always an accoutrement to your scrambled eggs or omelet? Have you ever been out to a breakfast joint and seen an omelet offered without some sort of cheese? Never! Plus, you have no control over how much cheese goes into your restaurant omelet. It often adds hundreds of calories. Whether dining out or making a cozy breakfast for the family, nix the cheese for veggies.

Don’t like washing and cutting the spinach, peppers or onions? USE FROZEN! This is such a time saver. I hate prep. Yep, you can dump frozen vegetables right into the pan with the eggs and by the time the eggs are done, your veggies will be heated through. My favorite frozen veggies to use are chopped spinach and a fajita pepper and onion medley (Trader Joe’s has a fire roasted option that is super delicious). Add a spray or two of Extra Virgin Olive Oil (I love my Misto Oil sprayer) some sea salt, pepper, and salsa on the side.

Also, all you moms, it is a great way to add extra veggies to your child’s daily menu. I incorporate veggies into any eggs I make for my son and he loves it. – CC