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Vegetable Omelet
[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row column_structure=”3_5,2_5″ admin_label=”row” _builder_version=”4.27.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”3_5″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]Ingredients:
- 2 large eggs, ideally grass fed
- ½ T coconut oil
- 1/4 cup red peppers, chopped
- 1/4 cup onion, chopped
- 1/4 tsp minced garlic
- 1/4 cup spinach
Instructions:
- Dice vegetables.
- Heat coconut oil in frying pan on medium heat.
- Once oil has melted, add vegetables and cook until soften, usually 3-4 minutes.
- Break eggs open into a bowl and stir with a fork. Add salt and pepper to taste.
- Pour egg mixture into frying pan, flipping over once cooked on first side. Alternatively, you can add a bit of water to the side and cover, to allow the omelette to steam.
- Serve immediately, add sriracha sauce on top for heat (optional). Serve with a slice of sourdough bread (optional). Ideally consume with a serving of fruit or fruit juice (not from concentrate). Enjoy!