Carson City Boot Camp Recipe: Peach Omelette

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A Carson City Boot Camp breakfast recipe…


  • Olive oil cooking spray (use a misto sprayer)
  • Egg whites (6 large) 1 cup
  • Whole omega-3 eggs (2)
  • Cinnamon 1/8 tsp
  • Splenda ¼ tsp (or small amount of Stevia)
  • Low-fat cottage cheese ½ cup
  • Small peaches (small, diced) 2
  • Crushed pecans ¼ cup
  • Low-fat plain yogurt ½ cup

Serves: 2

Prep Time: 15 min


Preheat a large non-stick frying pan on medium heat. Lightly coat with cooking spray.

Whisk the egg whites, whole eggs, cinnamon and Splenda together in a mixing bowl.

Pour mixture into the pan. Cook for a couple of minutes until the top of the mixture begins to bubble.

Cook for 1 minute until bottom is golden brown. Flip the omelette and cook until the other side is golden brown. Transfer omelette to a plate.

Mix cottage cheese, peaches and pecans together and place half of the mixture onto one side of the omelette. Fold the omelette over to cover contents.

Use the remaining peach mixture as a fruit salad side, and garnish omelette with yogurt and serve.

Nutrition Info (per serving):  325 Calories, 15g fat, 16g carbohydrates, 29g protein

For a full paleo version of this recipe, check out this blog post: Bootcamp Fuel: Paleo Peach And Pecan Scramble

And if you like the fruit and eggs together, this is my favorite: Apple Pie Scrambled Eggs

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