Those of you that have read some of my earlier posts know how big a fan I am of EGGS not only because they are so yummy, but also because of their many health benefits which you can read about in my post on Quiche Stuffed Peppers. A while back, I was sitting in class daydreaming about my love affair with eggs and I was also thinking of another favorite of mine – Avocados (Yes, I know I should’ve been paying attention, but my appetite thought otherwise at the time).
Avocados are an extremely healthy food. They are great sources of fiber, pantothenic acid, vitamin K, folate, potassium, and vitamins B6, C, and E. They also contain phytosterols, carotenoid and other antioxidants, omega-3 fatty acids, and polyhydroxinated fatty alcohols along with many many other nutrients. All off these “good for you” morsels of nutrition provide the following advantages to our health:
- Lower cholesterol levels – Avocados are rich in a compound called beta-sitosterol which has been shown to be effective in lowering blood cholesterol levels.
- Strongly Anti-inflammatory – If there is one thing the avocado is known for, it’s this! The antioxidants, phytosterols, and omega-3 fatty acids are all responsible for these awesome anti-inflammatory properties.
- Reduces stroke risk – this is due to the avocados high content of folate.
- Protects against cancer – especially prostrate cancer and breast cancer due to it’s content of oleic acid.
- Fights free radicals – this is due to the fact that avocados contain glutathione (a powerful antioxidant that fights against free radicals in the body)
- Increased nutrition absorption – Avocados help optimize the absorption of carotenoids. Optimal absorption of these fat-soluble phytonutrients requires just the right amount and combination of dietary fats—and that is exactly the combination that is provided by avocado!
- Helps maintain a healthy heart – The vitamin B6, folic acid, vitamin E, glutathione, and monounsaturated fats in avocados all contribute to heart health.
I could name quite a few more, but I think this list in itself is enough to convince you of how wonderful avocados are!
So, as I was thinking of my two loves (eggs and avocados), I started watching the clock because I really wanted to get out of class to look up a good recipe with these two ingredients. Thankfully, I only had about 15 minutes left, so I toughed it out. 🙂 After class, I pulled out my happy lappy top and went straight onto Pinterest and did a search on eggs and avocados. A lot of different recipes for omelets came up – so I decided that I knew what I would be having for breakfast the next day! The pin that I first saw was this one:
When I looked at the recipe, I saw all the cheese and bacon and knew that I would have to make some adjustments as I don’t do bacon and the only cheese that I have is goat cheese or goat cheese mozzarella on occasion, so I was inspired by this pin, but decided to come up with something a bit simpler. That evening, I looked to see what ingredients I had available and got a little creative. The result is YUMMERS, and it’s all clean eating ingredients, so you can feel good about putting it in your body!
AVOCADO OLIVE OMELET
Ingredients: (makes one serving)
- Eggs (1 whole egg and 2 egg whites)
- pinch of garlic powder
- about 1/4 cup red onion, chopped
- 1 tsp. extra virgin organic unrefined coconut oil
- 1/4 of an avocado cut in slices
- 4-5 black olives (packed in water, not vinegar, and in a bpa free can), sliced in half
1.) In a bowl, whisk eggs, sea salt, and garlic powder together.
2.) Heat coconut oil in a frying pan. Add onions and cook till transparent.
3.) Add egg mixture to frying pan and mix with onions. Cook for about 3 minutes on one side, flip and cook on the other side till done (about another 3-4 minutes).
4.) Transfer omelet to a plate, add avocado and olives to one half of the omelet, fold over and serve.
Easy Peasy and YUM-O! Enjoy! 🙂