Omelette: Chicken Sausage & Veggies

Poor Little C has been sick all week long….which means that healthy and easy dinners are high on my agenda. This omelette is not only full of cold and flu fighting veggies, it’s also SUPER easy to make when you are short on time. If you’re vegan or vegetarian, sub protein like black beans or tempeh in place of the sausage and/or cheese.

Ingredients: 

  • 4 whole eggs (sub egg whites if you are going for a lower fat version) 
  • 1 tomato
  • 1 bag spinach (can use frozen if you prefer, just cook it first) 
  • 1 avocado 
  • 1 all natural chicken sausage (or any kind of protein you want-just avoid stuff with nitrates or added preservatives)
  • fresh whole milk mozzarella (this is optional)
  • Coconut cooking spray or 1 tbs coconut oil 

How to do it: 

  1. Sautee spinach with half of your coconut oil until it is wilted, and set aside
  2. Cook your chicken sausage and set aside
  3. Chop tomato into small pieces and set aside
  4. Set a pan over medium high heat and add remaining coconut oil or spray with coconut cooking spray
  5. Whisk eggs together in bowl then pour into heated pan 
  6. Allow eggs to cook until there are no more runny whites
  7. If you are going to use cheese (I advocate for raw cheeses when possible) add cheese, then add the wilted spinach, tomatoes, and sausage to HALF of the omelette, leaving the other half empty 
  8. Flip the empty side of your omelette over the toppings and allow to cook for another 2 minutes
  9. Remove omelette from heat, and top with sliced avocado 
  10. Serve with salsa or eat as is! So good!

Between work and Little C and Big C having the plague, I’ve been super swamped, but I’ll have more fun juicing posts and fitness routines coming next week! Stay tuned. Muah! <3




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