Spicing Up Last Night’s Leftovers – Southwest Omelette

ImageI’ve been trying to figure out how I can make more time for the things I love, such as yoga, biking, cooking, and writing. Plus, I know that when I get my new doggie this weekend I’m going to have to wake up at the same time each day because she will have to pee. It makes sense to me to get up earlier in the morning, get my yoga practice in and cook breakfast at home instead of making something half-ass at the office and eating it at my desk. Now this means possibly shifting my meditation practice to the evening, but I’m still playing around with that schedule.

So, this morning I woke up and practiced a 30-minute shoulder opening sequence led by Jason Crandell on Yogaglo. Practicing with other teachers provides me with inspiration for my own classes. This week I wanted to work on helping my students with repetitive shoulder and wrist issues, especially the ones at my corporate warehouse site in Stringtown.

After practicing and planning this week’s Vinyasa class, I decided I wanted an omelette. This weekend I chopped up zucchini from my parents’ garden and some onion to have available for quick cooking in the morning. I started to pull it out when it struck me that I could experiment and use last night’s taco mix instead. Why not? I still

Southwest Omelette

-1 tablespoon of pure olive oil
-1/4 cup zucchini, chopped (or any other veggie)
-2 eggs
-pinch of salt
-pinch of pepper
-1/2 cup of the taco mix from last night’s dinner
-1/4 cup black beans
-1/4 avocado
-cheese (optional)
-hot sauce or salsa (optional)

Heat small saute pan on medium heat and add olive oil and zucchini. Saute a few minutes and set to the side. Crack the eggs and whisk in a bowl. Cracking on a flat surface rather than the edge of the bowl works best. Add a pinch of salt and pepper. Pour egg mixture into pan and work it around so it gets the edges.

In the meantime, I just heated up the taco meat and beans in the microwave, but you could add a tiny bit of water and do it on the stove in another saute pan.

Flip the omelette over so the other side can cook. Add the filling (zucchini, taco meat, beans) and serve hot. I added a little avocado on top because it’s good for the liver. And I’m a huge hot sauce fan so Frank’s Red Hot is on all of my egg concoctions.

I wouldn’t recommend eating this every day or adding bacon on the side, etc. But I know I feel better eating more healthy fats and proteins and less sugar and breads. Plus, I feel fuller for longer rather than wanting to snack two hours later, and I have more lasting energy throughout the day. Pay attention to your body. Everyone is different.