As a bariatric post op, it’s smart to have ‘go to’ foods that work for the pouch, taste good, are simple to fix, use just a few basic ingredients, that can be on the table in 5 minutes.

This is my ‘go to’ meal for breakfast, lunch, or supper. Yum. I also make this by substituting a big handful of baby spinach for the peppers.

‘One Egg’ Parm & Roasted Pepper Omelet

One Egg Parm & Roasted Pepper Omelet
 
Author:
Ingredients
  • ½ cup diced red and or yellow sweet peppers (I keep a bag of mini peppers in the fridge for scooping hummus)
  • 1 garlic clove, slivered
  • 2 teaspoons olive oil
  • 1 large egg
  • 2 tablespoons Parmesan cheese - about ½ ounce - freshly grated is always best
  • Sea salt and freshly grated black pepper
  • ¼ cup part skim milk ricotta or cottage cheese
Instructions
  1. Sauté the peppers and garlic in the olive oil over medium high heat, in a small 6 inch omelet pan until softened and browned - 3 to 4 minutes.
  2. Multitasking, while the peppers are cooking, whisk the egg with the Parmesan, season with a big pinch salt and a few grinds of black pepper. Pour into the hot pan and pull cooked egg to center until no liquid egg remains.
  3. I don't like soft eggs, so I flip my omelet, cook for 45 seconds, add a line of ricotta and fold to the plate. Normal people may add the ricotta and fold without flipping.
 

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