Awesome Veggie Omelet For Any Meal

Yields 3 servings


  • 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



  1. 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.
  2. Beat the eggs with salt and pepper and 1 T water.
  3. 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.
  4. 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 .
  5. 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.
  6. Slide the omelet out of the skillet and onto a plate
  7. Chop the omelet in thirds and serve with your preferred sides.
  8. Top with sliced avocado. Suggested toppings: local salsa, and possibly a little shredded parmesan, romano, or manchego.