This rainbow omelette is a protein-packed low-carb lunch which won’t send your blood sugar skyrocketing due to the combination of protein, fat and complex carbs. Slowing down the digestive process ensures that the beta cells release insulin from the pancreas at a steady rate – rather than flooding the system. When the body constantly produces too much insulin from consuming a bad diet of lots of simple carbohydrates it becomes resistant to it, which can cause weight gain and lead to type 2 diabetes.
Rainbow Omelette with Sweet Potato & Avocado
This rainbow omelette is a protein-packed low-carb lunch which won’t send your blood sugar skyrocketing due to the combination of protein, fat and complex carbs. Slowing down the digestive process ensures that the beta cells release insulin from the pancreas at a steady rate – rather than flooding the system. When the body constantly produces too much insulin from consuming a bad diet of lots of simple carbohydrates it becomes resistant to it, which can cause weight gain and lead to type 2 diabetes.
- Total Time: 15 minutes
- Yield: 1 1x
Ingredients
- Olive oil
- 1 avocado cut into cubes
- 2 handfuls baby spinach
- 3 cherry tomatoes, halved
- 2 organic free-range eggs, whisked
- A small handful of grated raw sweet potato
- 1/2 tsp dulse flakes
- Black pepper and sea salt flakes
Instructions
- In a frying pan heat a little olive oil and add the sweet potato, stir until it softens, then add the tomatoes and salt and pepper, stirring so it doesn’t stick
- Add the spinach and stir, it wilts quickly, then add the whisked eggs by pouring over the softened ingredients
- Use a spatula if needed to move the food around the pan
- Heat gently for around 3 to 4 minutes, you can see when the egg is getting cooked. Fold the omelette over in the pan and transfer to a plate
- Scatter with the diced avocado and a few dulse flakes
- Prep Time: 10
- Cook Time: 5
