​HOLISTIC FITNESS

Weight Management. Body Sculpting. Mindfulness Practice

                                                                                        By Ruth Henao. Fitness Coach                     

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​​​​​Instructions
 

• Heat a large skillet coated with olive oil over medium heat and salted the garlic until nicely tan for about 1 minute or so. 
• Add the onion, peppers, and tomatoes. Cook for another minute. 
• Add the leaves; spinach, green onions, and cilantro. (leave some cilantro for garnish). Cook for one more minute. Add salt and pepper to taste. Remove from heat and put aside.
• On another hot-oiled skillet, in medium heat, add the beaten eggs, allowing them to cover the bottom of the pan.
• Cook for 3 minutes or until the bottom begins to set.
• When nearly cooked, top one-half of the omelet with your veggie mix.
• Carefully fold the remaining half over the vegetables and cook for another minute. 

 
VARIATIONS: ​You can add ¼ cup of Mushrooms, chopped or sliced to any of these recipes. Before I add them to my omelets, I like to cook my mushrooms first in a separate skillet with a little bit of butter and some balsamic vinegar on top.
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Spinachs & Feta Cheese Omelette

​​SPINACH & FETA CHEESE 

​OMELETTE 

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SHRIMP & SPINACH QUICHE ON A CAULIFLOWER CRUST​​​

Servings: 2 

Ingredients:

​

• 1 tbsp olive oil
• 1/2 tsp garlic, minced
• 1/4 cup  white onion, chopped
  
• ¼ cup  peppers (green, red, yellow, or a mix of all) chopped
  
• ¼ cup tomato, chopped
  
• ½ cup fresh spinach, chopped 
  
• 1/4 cup cilantro, chopped 
  
• 1/4 cup green onions, chopped
  
• 1/2 cup of white cheese (goat cheese, feta cheese).
  
• 4 eggs, well beaten​ 
  
• Salt and pepper to taste.
  ​
  

KALE AND WHITE CHEESE QUICHE

​​CRUSTLESS QUICHE WITH SPINACH, MUSHROOMS AND CHEESE