My Go-To Spring Breakfast for Energy & Boosted Metabolism

Hi everyone! Spring is here, which means more moving around, meeting people and - yes - spring cleaning the house! To help keep my energy going all day and my metabolism boosted so I am burning more calories (even when I sleep!), I always make sure to eat a breakfast that fuels me all day long. This Cheesy Spinach Omelet recipe from my new Fit Over 50: Walk Off The Weight magazine is my go-to lately: It is easy to make, filling without making me feel too full, and gives me lots of nutrients to keep me moving!

Here’s a breakdown of why this Cheesy Spinach Omelet is so good for you:

Eggs are a good high-quality source of complete protein, helping to build muscle while keeping you feeling full. They also contain choline, important for brain function and energy metabolism.

Extra virgin olive oil is rich in monounsaturated fats and antioxidants that support heart health, reduce inflammation and provide a steady source of energy.

Spinach - one of my favorites! It is packed with iron, magnesium, and folate, all of which help promote energy. It also gives us that much-needed fiber and antioxidants.

Cheddar cheese adds not just protein but important calcium, which supports bone health.

It’s a winning combo that delivers protein, healthy fats, and key micronutrients - for all-day energy! I hope you enjoy this recipe - you can get more “meals to help you move” in my new Walk Off The Weight Magazine, like Protein-Packed Pancakes, Sesame Soba Noodles with Shrimp, and plenty of healthy, energy-boosting smoothies!

Cheesy Spinach Omelet

Courtesy of Fit Over 50: Walk Off The Weight

TIME: 10 minutes

MAKES: 1 serving

INGREDIENTS

2 large eggs

1 tsp. extra-virgin olive oil

1 cup spinach

2 Tbsp. cheddar cheese, shredded

INSTRUCTIONS

1. In a small bowl, whisk eggs. Then heat olive oil in a small skillet over medium-high heat, add eggs and stir for 5 seconds. Push cooked portions at the edge toward the center, tilting the skillet so that the uncooked egg fills in around the edges. Cook until eggs are almost set and the bottom is light golden, about 1 minute.

2. Remove from heat and top half the omelet with spinach and cheddar. Fold the other half over the filling before sliding it onto a plate to serve.

Denise