Recipe: Veggie Omelet

Adding some protein to leftover veggies is a great combination for any meal, including breakfast.

I’ve included a delicious recipe below for you to try (and customize) for your next breakfast.

Veggie Omelet

Serves 1

Ingredients:

1 teaspoon coconut oil

2-3 eggs (how hungry are you?)

¼ cup veggies (grated zucchini and/or sliced mushrooms and/or diced peppers)

dash salt, pepper and/or turmeric

Directions:

Add coconut oil to a frying pan and melt on low-medium heat (cast-iron pans are preferred).

In the meantime grab a bowl and beat the egg(s) with your vegetables of choice and the spices.

Tilt pan to ensure the bottom is covered with the melted oil.  Pour egg mixture into pan and lightly fry the eggs without stirring.

When the bottom is lightly done flip over in one side and cook until white is no longer runny. 

Serve & Enjoy!

Tip:  Substitute grated, sliced, or diced portion of your favourite vegetable.  Try grated carrots, chopped broccoli or diced tomato.

Don’t you just love a good veggie omelet when you pressed for time and need to get out the door fast in the mornin? Me toooo! You can easily make this for a whole crowd as well; just use 1-2 eggs per peep and add all their fave veggies too!

Make sure to leave me a comment b’low sharing what you’d add to your veggie omelet. I’d love to try YOUR recipe!

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