10.09.2023

Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.

Breakfast Hack: Premade Omelet

Life gets busy no matter who you are and for many – whipping up a wholesome breakfast is at the bottom of the priority list on hectic mornings. But making breakfast in advance can make the difference between a stressful and a seamless start to your day.

Fresh omelets taste best, but they do require some effort. Fortunately, the bulk of the prep can be done the night before. Simply whisk together a couple of eggs with a handful of spinach, diced tomatoes and onions, shredded cheese and a splash of unsweetened milk. In the morning, the omelet mixture is ready to pour for quick sear in an olive-oil coated skillet.

A healthy breakfast doesn’t have to be complicated or time-consuming, but a little planning and preparation can go a long way. Your future self will thank you for it.

Total Time:25 minutes

Prep Time:10 minutes

Cooking Difficulty:Easy

Serving Amount

Ingredients

4 large eggs
1 pinch sea salt
2 Tbsp. unsweetened milk
¹⁄₄ cup shredded mozzarella, low moisture, part-skim
¹⁄₄ cup fresh spinach, coarsely chopped
3 Tbsp. Roma tomatoes, diced
2 Tbsp. onions, finely chopped
1 Tbsp. butter or oil
salt and freshly ground pepper to taste

Instructions

Step 1
In a sealable container such as a mason jar, beat together eggs with a pinch of salt and milk until smooth. Add mozzarella, spinach, tomatoes and onions and stir. Place a lid on the container and store in the fridge overnight.
Step 2
In the morning, make one omelet at a time. Heat a nonstick skillet over medium heat and half the add butter or olive oil per omelet and swirl until evenly coated.
Step 3
Give the jar a good stir. Once butter is melted and bubbling, add half of the egg mixture to the skillet and immediately reduce the heat to low.
Step 4
Cook until omelet is sliding around the pan easily and a spatula can get underneath, flip the omelet and turn off the heat. Enjoy!