Servings: 2
Preparation time: 10 minutes
Cook time: 12 minutes
Ready in: 22 minutes
Ingredients
• 2 tablespoons extra-virgin olive oil, divided
• 1 clove garlic, minced
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 1/2 cup carrots, sliced
• 1/2 cup tomatoes, diced
• 4 pasture-fed, free-range eggs
• 3/4 teaspoon unrefined sea salt
• 1 dash ground black pepper
• 2 tablespoons pure coconut milk
• 1 tablespoon chives
• 1 tablespoon basil
• 1 tablespoon parsley
Directions
1. Heat 1 tablespoon 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 sea salt. Set aside.
3. Beat together the eggs, 1/2 teaspoon salt, pepper, and coconut milk. Stir in chives, basil, and parsley.
4. Heat the remaining 1 tablespoon 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.
