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The meal is filling, nutritious, and versatile. It happens to be keto-friendly and gluten-free. A dietitian told me she’s a fan of breakfast-for-dinner and omelets as vehicles for vegetables. I can’t recall exactly when my omelet-for-dinner habit began, but I also can’t recall a time in my adult life they weren’t regularly on the menu. The meal checks all the boxes: delicious, satisfying, cheap, easy, and nutritious — and it happens to be gluten-free and keto-friendly too. I typically eat my omelet on Monday nights as a sort of reset after the weekend.
I use two whole eggs in my omelets. Registered dietitian Bonnie Taub-Dix told me a good barometer for easily-digestible foods is looking at what babies can eat. Eggs are one of the first acceptable solids. Eggs are also packed with protein, vitamin D, choline, and minerals including selenium and iodine. I see the egg part of the omelet as a creative outlet to host leftovers, or as a carb-free “bun” or “taco shell. I’ve filled them with chili, the top of leftover pizza, and the remains of a day-old sandwich. Taub-Dix sees the eggs as the perfect container for any vegetables about to go bad.
She also likes adding fresh herbs and — get this — toasted almonds for an added crunch. I’ve even stuffed my omelet with lobster bisque soup. A candle and some fresh cracked pepper can make a humble omelet feel fancy. The meal can also satisfy nearly any craving.
One Monday, leftover sausage from Sunday’s breakfast tacos became a spicy and filling dinner. Stuff it with seasoned beef, salsa, cheese, and avocado. Try an omelet with chicken sausage, kale, mozzarella, and a marinara dipping sauce. Aiming for a classic comfort meal? Bacon, onion, and gooey American cheese will deliver. Then I add any other ingredients like chicken sausage.