Garden Veggie
Omelet Serves 2
/
1 tsp ghee or coconut oil
4 large eggs
1 TBSP water
1/8 tsp sea salt
1/8 tsp pepper
1 cup chopped spinach
6 cherry tomatoes, halved
1 green onion, diced
1 avocado, sliced
Heat a medium nonstick skillet over medium heat. Once hot, add the
ghee or coconut oil to the pan.
Crack the eggs into a medium bowl. Add the water, salt and pepper.
Whisk well.
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Pour the eggs into the pan. When the eggs begin to set around the
edges, use a spatula to push the cooked eggs toward the center of
the pan, and tilt the skillet so the uncooked eggs can spread to the
bottom of the skillet.
When the eggs are almost set, sprinkle the spinach, cherry
tomatoes and green onion evenly over half of the omelet.
Use a spatula to fold the omelet in half. Cook for 2 minutes, until the
eggs are fully cooked.
Serve with the sliced avocado.
Iron: Because of the increase in
blood volume and circulation during
pregnancy, your need for iron also
increases. You can boost your iron
levels by eating liver, ground beef,
sardines canned with the bones,
blackstrap molasses and pumpkin
seeds. It’s important to note that the
iron from animal sources, heme iron,
is more bioavailable than the nonheme iron found in plant sources.
RDA during pregnancy: 27 milligrams
Vitamin C: Vitamin C is necessary
for the formation of collagen, and it
actually helps with iron absorption.
Try including vitamin C-rich foods like
bell peppers, oranges, broccoli and
strawberries wit