A Peach, Blueberry and Arugula Omelet is an easy, healthy omelet made with summer fruit and spicy arugula for a healthy meal any time of day! (gluten-free, vegetarian)
Show of hands, who eats breakfast in the morning? (I hope everybody!)
The benefits of eating breakfast are many and proven: more energy, easier weight control, better concentration, the list goes on and on. The benefits are even greater when you include a variety of foods, including protein and fruits.
One of my favorite breakfasts is an omelet made with one egg and one egg white. They are super quick for me to whip up in the morning now that I have had some practice. Since I eat eggs just about every morning, the same old veggie scramble or eggs-and-toast combo can get a little old. Don’t get me wrong, I love eggs, and they are a super easy way to pack a lot of nutrition into a meal! But if I don’t mix it up every once in awhile, I get bored. So I decided to create this omelet with peaches and blueberries to make my morning meal a bit more exciting. (Also, I’m trying to squeeze every bit of delicious summer fruit in before the season ends!)
I know what you’re probably thinking. Fruit in eggs? Um, yes!
It sounds strange, but if you’ve ever thought about it, eggs can really take on any flavor. The combination of the sweet fruit with peppery arugula and fresh basil and mint tastes so delicious with eggs and your morning coffee. Especially with a nice balsamic glaze to tie it all together. It’s a much more healthy option than syrupy pancakes if you like a sweeter breakfast. This omelet also works well with strawberries and blackberries, or spinach instead of arugula. Use what you have! And since this omelet doesn’t use a bunch of cheese or fatty meat, it’s a very healthy way to start your day. Add a piece of whole-grain sourdough toast and you’ll definitely be full until noon!
PS: If you are one of those people who rushes out the door with a Solo cup of cereal (I don’t judge, I did it a lot in college!), try making this yummy peach, blueberry and arugula omelet for lunch or dinner instead! It’s an inexpensive, healthy and simple meal for one person any time of day!
If you made this recipe, please leave a star rating in the comments!
PrintPeach, Blueberry, and Arugula Omelet
A Peach, Blueberry and Arugula Omelet is an easy, healthy omelet made with summer fruit and spicy arugula for a healthy meal any time of day! (gluten-free, vegetarian)
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 1 omelet 1x
- Category: breakfast
- Method: stovetop
- Cuisine: American
Ingredients
- 1 egg + 1 egg white (or 2 eggs)
- 1 Tbsp cold water
- Pinch salt and black pepper
- Olive oil
- 1/2 medium peach
- 2 Tbsp blueberries
- 1/4 cup arugula
- 2 large basil leaves
- 2 large mint leaves
- 2 Tbsp balsamic vinegar
Instructions
- Crack eggs in a small bowl. Add water, salt and pepper and whisk well.
- Heat balsamic vinegar in a small saucepan over low heat to thicken. Watch carefully so that it doesn’t get too thick and stick to the bottom!
- Slice peach thinly (about 1/4 inch).Thinly slice mint and basil into thin ribbons. Heat a small skillet over medium heat. Spray or coat lightly with olive oil.
- Pour eggs into warm pan. Cover and cook until almost set, about 5 minutes.
- Add peach slices and blueberries to one half of the omelet and continue to cook, about two minutes. Add arugula, mint and basil and immediately turn half of the omelet over: Carefully with a spatula, flip the half of the eggs without berries and peaches over the other side to form a half-circle.
- Loosen omelet completely from the pan and serve over arugula drizzled with balsamic reduction. Sprinkle with salt and freshly-cracked black pepper (optional).
Keywords: omelet with fruit, peach blueberry omelet, arugula omelet
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