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Veggie Herb Omelet – paleo recipe
Stav Kogan

Veggie Herb Omelet

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Cook Time 12 minutes
Total Time 12 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 tbsp 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 tsp unrefined sea salt
  • 1 dash ground black pepper
  • 2 tbsp pure coconut milk
  • 1 tbsp chives
  • 1 tbsp basil
  • 1 tbsp parsley

Method
 

  1. 1.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat.
  3. 2.
  4. Sauté garlic in olive oil until lightly browned.
  5. Stir in onion, bell pepper, carrots, and tomatoes; cook for 5 minutes, or until tender.
  6. Place the cooked vegetables in a bowl, then sprinkle with 1/4 teaspoon sea salt.
  7. Set aside.
  8. 3.
  9. Beat together the eggs, 1/2 teaspoon salt, pepper, and coconut milk.
  10. Stir in chives, basil, and parsley.
  11. 4.
  12. Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat.
  13. 5.
  14. Add the egg mixture and cook for 4 minutes, or until set.
  15. 6. Spoon the vegetable mixture into the center of the omelet, then fold one edge of the omelet over the vegetables.
  16. Cook for another 2 minutes.
  17. Place the omelet on serving plates, slice it in half, and serve.

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