Breakfast for the week: Easy Peasy Omelette Casserole

Finding time to make a healthy breakfast during the week can be challenging. But like most week day meals, choosing a day on the weekend to do meal prep is key to a healthy week ahead. 

Make this omelette casserole on sundays, and chip away at it for breakfast every morning, or every other morning of the week. It contains your protein, fibre and healthy fats to help manage your blood sugar levels and keep you feeling satisfied throughout the morning. 

It's also Paleo and Keto-friendly!

Omelette Casserole Recipe

Prep time 15 minutes | Cook time 15 minutes | Eat throughout the week or serves 6 in one sitting

Ingredients:

• dozen eggs
• fresh herbs of your choice (parsley, chives, thyme, basil)
• dozen cherry tomatoes
• 1/2 red peppers
• 1 small zucchini
• optional add-ons: bacon, prosciutto, small amount of feta cheese
  
  

Instructions:

1. Chop peppers, zucchini and tomatoes.
2. Lightly sauté veggies in coconut oil.
3. Beat eggs together, add diced herbs.
4. Lay veggies in pyrex baking pan, pour eggs over top. Option to add some cheese on top. 
5. Bake in the oven at 350 degrees for about 10-15 minutes, or until eggs start to puff and top is no longer liquid.
6. Let cool, keep in fridge and eat a square or two every morning for breakfast. ​

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To Learn more about the Ketogenic Diet, visit the Healthful Pursuit blog, by Leanne Vogel, nutrition educator and Canadian-Keto Queen!