Awesome Veggie Omelet For Any Meal
Yields 3 servings
Ingredients
- 5 eggs
- 2 shallots, sliced thin
- 1 small red pepper, minced
- 1 T water
- A few pinches of 'Real Salt' (unrefined/unbleached sea salt)
- 1/8 tsp freshly ground black pepper
- 3 T organic butter, ghee or virgin coconut oil
- 1 avocado, sliced thin
Directions
- Melt one T butter, ghee, or oil in a stainless steel or cast iron skillet over medium heat, and place shallots & bell pepper inside of the skillet. Cook for 3- 4 minutes stirring often until vegetables are tender. Transfer veggies to the plate you plan to serve the omelet.
- Beat the eggs with salt and pepper and 1 T water.
- Coat skillet with 1 T butter/coconut oil & add egg mixture until the eggs begin to set on the bottom of the palm about 40 seconds.
- Gently lift edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and bottom of the pan. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to firm up .
- Sprinkle the vegetable mixture on one side of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another 30 seconds on each side.
- Slide the omelet out of the skillet and onto a plate
- Chop the omelet in thirds and serve with your preferred sides.
- Top with sliced avocado. Suggested toppings: local salsa, and possibly a little shredded parmesan, romano, or manchego.