Vegetable Egg Omelette and Sprouted Peas Salad
by Sarah
(Florida)
After my delivery, my body weight increased and I could not bear the burden on my legs. Then I decided to reduce my weight and fat. I asked for advice from a dietitian to get into shape fast.
And she told me about the Glycemic Index Diet and how healthy and painless it is and how easy it is to follow. Then of course I followed her advice and started eating very healthy, coming up with simple low GI vegetarian recipes as well. And here I’d like to share two of my favorite simple healthy recipes:
Vegetable Egg Omelette:
3 eggs, 1 table spoon mushrooms, 1 table spoon grated carrots, cur cumin powder, one capsicum which should be cut into small pieces and pepper powder and salt for the taste.
Break the eggs into a saucepan. Then add the cut pieces of capsicum, pepper powder, cur cumin powder and salt. Mix well with a spoon and put a non stick pan on the stove. Pour all of them on to the pan and wait for 1 minute and put the grated carrots and mushrooms on one side of the omelette.
Wait for two minutes and fold the omelet onto the other side over the mushroom and grated carrots. Again wait for one more minute and take the pan from the stove and enjoy.
Sprouted Peas Salad:
Take 250 grams of peas and put it in water for some time and keep it in a wet towel and tie it well. Wet it two to three times and take it out of the towel the next day. Now all the peas are sprouted and a white stem is visible. Add a little bit of salt and pepper powder to taste.
Add small pieces of a capsicum and a table spoon of small pieces of onion and also some dried herbs. Mix all these and put it in a saucepan. Cook it for 3 minutes in steam and serve it with your vegetable egg omelette.
