November 8, 2012
Here’s a great low-carb breakfast recipe to start off your day: I call it the cabbage omelet salad. It’s a delicious and satisfying sugar-free & grain-free meal that’s fast and easy to prepare!
Many Americans bristle at the thought of eating salad for breakfast, but once you get used to it, vegetables get super addictive. This is how millions of Europeans in the Mediterranean region fuel up each morning and stay in great shape.
And the best part of eating veggies and protein is losing those powerful cravings for sweet, sugary foods!
Here’s what you’ll need:
- 2 eggs
- some cabbage
- a few cherry tomatoes (or a regular tomato)
- 1-3 mushrooms
- half an avocado
- olive oil
- a lemon (optional)
Fry up the two eggs (it’s best to use a little bit of olive oil to cook the eggs). Cut them into bite-size pieces and throw them onto your plate or bowl.
Shred some cabbage (no need for a food processor or any other fancy equipment – just slice up part of the cabbage using a regular knife). Throw the shredded cabbage onto your plate.
Cut the tomatoes, mushrooms, and avocado into bite-size pieces and add them to your plate. Drizzle some olive oil and squeeze some lemon juice onto the salad. You can toss the salad a bit if you want to mix up the olive oil & lemon juice, but it’s not mandatory. (You can also add a bit of salt and pepper if you want.)
*Tip: If you don’t have these exact ingredients, no worries! This recipe is very flexible and works great with a variety of veggies: fresh spinach, lettuce, cucumbers, bell peppers, carrots, broccoli, cauliflower…you get the point.
*Another Tip: If want to trick out this recipe even more (and if you eat dairy), I highly recommend adding any or all of the following to your salad: fresh grated parmesan or pieces of feta cheese (either cooked in the eggs or sprinkled on top of your salad), chopped fresh parsley and/or coriander, and pumpkin and/or sunflower seeds!