Sorry to lump these days together, but I was out of pocket yesterday due to my Mom-in-Love being in the hospital.
SET-BACKS AND OFF-DAYS
I guess we all have them…hope I’m not alone. So often I’ve felt like a failure when it comes to losing weight, so a set-back or an off-day can seem fairly depressing. I know I must get back on the wagon, so to speak, so I’m trying to mentally plan and prepare for another week of Induction.
This morning I had a Grilled Onion and Cheddar Omelet for breakfast. I’ll share that recipe with you today.
(Note: Please pardon the bad cell phone pics right now. Thanks!)
Grilled Onion and Cheddar Omelet
2 large eggs
1 T diced onion
2 oz grated cheddar cheese
1 T cream
1 T butter
salt and pepper
Preheat your non stick skillet with 1 tablespoon of butter until melted. Throw the diced onions in and sautee until tender, which is usually a few minutes. Remove them from the skillet and set aside.
With a fork, beat the eggs, cream, salt, and pepper in a bowl. Pour the eggs into the skillet and cook until set. Flip over, add the onions and cheddar cheese on to one side of the omelet and fold over. Sprinkle a little shredded cheddar on top and place on a serving plate. (This is the way my big brother taught me to make omelets years ago. Some people flip over and some don’t, so cook it however you’re comfortable doing.)
For more on my progress, see my Induction Page.