California Omelet

Dietician and celebrity nutritionist Cynthia Sass says you can simplify your diet and put meals together that are slimming, balanced and delicious by thinking about meal planning the same way you would think about putting an outfit together . She suggests eating a lean protein (your shirt), a vegetable (the pants) and a plant-based fat (your shoes) at each meal. Then, you can add a starch as an "accessory." Try this California omelet recipe for a complete meal that includes all the food groups.


  • 1/2 cup organic egg whites or 1 whole organic egg and 3 whites, whisked
  • 1/4 cup minced yellow onion
  • 1/4 cup low-sodium organic vegetable broth
  • 1 small vine-ripened tomato, diced
  • 3/4 cup baby spinach leaves
  • 1/4 medium avocado, sliced
  • Optional seasonings: 1/2 teaspoon minced garlic, 1/16 teaspoon black pepper, 1/8 teaspoon crushed red pepper flakes


  • In a medium pan over low heat, sauté the onion in the broth until it is translucent.
  • Add the tomato, garlic, black pepper and crushed red pepper, and sauté 2 to 3 more minutes. Remove the veggies from the pan and set them aside.
  • Add the whisked eggs to the pan, set over low heat and top the eggs with the spinach. Allow the eggs to set and then carefully fold one side over onto the other. Remove the omelet from the pan.
  • Top the omelet with the sautéed tomato and onion, and garnish it with sliced avocado.

Serve with one slice 100 percent whole-grain toast, 1/2 cup cubed oven-roasted skin-on red potatoes, 1 cup fresh fruit or 1/2 cup black beans

Source: Slim Down Now