Veggie Herb Omelet

Servings: 2 Preparation time: 10 minutes Cook time: 12 minutes Ready in: 22 minutes Ingredients • 2 tablespoons (30 ml) extra-virgin olive oil, divided • 1 clove garlic, minced • 1 small onion, chopped • 1 green bell pepper, chopped • 1/2 cup (480 ml) carrots, sliced • 1/2 cup (480 ml) tomatoes, diced • 4 pasture-fed, free-range eggs • 3/4 teaspoon (20 ml) unrefined sea salt • 1 dash ground black pepper • 2 tablespoons (30 ml) pure coconut milk • 1 tablespoon (15 ml) chives • 1 tablespoon (15 ml) basil • 1 tablespoon (15 ml) parsley Directions 1. Heat 1 tablespoon (15 ml) of olive oil in a skillet over medium heat. 2. Sauté garlic in olive oil until lightly browned. Stir in onion, bell pepper, carrots, and tomatoes; cook for 5 minutes, or until tender. Place the cooked vegetables in a bowl, then sprinkle with 1/4 teaspoon (20 ml) sea salt. Set aside. 3. Beat together the eggs, 1/2 teaspoon (10 ml) salt, pepper, and coconut milk. Stir in chives, basil, and parsley. 4. Heat the remaining 1 tablespoon (15 ml) of olive oil in the same skillet over medium heat. 5. Add the egg mixture and cook for 4 minutes, or until set. 6. Spoon the vegetable mixture into the center of the omelet, then fold one edge of the omelet over the vegetables. Cook for another 2 minutes. Place the omelet on serving plates, slice it in half, and serve.

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Veggie herb omelet is a garden-fresh breakfast folded around sautéed peppers, carrots, tomatoes, and onion. Chives, basil, and parsley run through the egg mixture itself, so every bite is herby and bright. A splash of coconut milk keeps the omelet tender while the veggies get their own perfectly seasoned sauté first.

Pro Tips

• Cook the vegetable filling first and set it aside with its own pinch of salt. Seasoned separately, the filling tastes complete rather than relying on the eggs.
• Beat the herbs directly into the eggs with the coconut milk. This distributes the flavor evenly instead of leaving clumps of basil in one bite.
• Cook the eggs gently over medium heat for about 4 minutes until just set. High heat makes omelets rubbery and brown rather than tender.
• Fold the omelet over the filling and give it the final 2 minutes to warm everything through — the residual heat finishes the eggs perfectly.

Frequently Asked Questions

What vegetables work in this omelet?

The recipe's onion, bell pepper, carrot, and tomato mix is a classic, but mushrooms or spinach are easy additions. Keep the total volume the same.

Is this omelet dairy-free?

Yes — there is no cheese or dairy in this recipe. The coconut milk in the eggs keeps the omelet rich and tender.

How many servings does this recipe make?

Two servings — the omelet is sliced in half and plated, perfect for a weekend breakfast for two.

Can I make this for meal prep?

Omelets are best fresh, but the vegetable filling can be cooked a day ahead and simply warmed while the eggs cook.

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