Corn and Broccoli Pizza Omelet

Prep Time: 5 Mins

Cook Time: 10 Mins

Total Time: 15 Mins

Serves: 1

This is the easiest gym food lunch that you can eat almost every day and not get bored. That’s because this is yet another one in my series of egg pizzas where a high-protein base of eggs and egg whites is topped with delicious veggies and cheese. The delightful mix of broccoli, sweet corn, and basil is rounded out perfectly with some melted cheese. This lunch is the perfect balance of protein (35g per serving), fat, and carbs. 

Ingredients

1 tablespoon olive oil, divided

1 shallot, finely diced

1/2 corn on the cobb, de-ribbed.

3 florets of broccoli, small chop

1 egg

1/2 cup of egg whites

30g cheddar

Salt and pepper to taste

Directions

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1. In a non-stick skillet, heat 1/2 tablespoon of olive oil over medium heat. Add the shallot, broccoli, and corn and cook, stirring frequently, until softened about 7-10 minutes. Season with a pinch of salt and empty the contents of the pan onto a plate.

2. Beat the egg and egg whites with a pinch of salt and a few twists of ground pepper.

3. Add the remaining 1/2 tbsp olive oil to the pan and add the beaten eggs to the skillet. Cook until the eggs start to solidify, but are only halfway cooked.

4. Sprinkle the veg mixture and the cheddar on top of the eggs. Cover the pan with a lid so the steam cooks the eggs fully, about 2-3 more minutes.

• Storing Tips

  You can cook the vegetables ahead of time in a large batch to add to omelets (keep for 3-4 days).

• Nutrition

  Per 1 serving (1 total):

  Calories: 530

  Carbohydrates: 28g

  Protein: 35g

  Fat: 32g

  Saturated Fat: 10g

  Fiber: 3g

  Sugar: 11g