Veggie Herb Omelet

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

• Heat 1 tablespoon olive oil in a skillet over medium heat.
• Sauté garlic in olive oil until lightly browned. Stir in onion, bell pepper, carrots, and tomatoes,
• cook for 5 minutes, or until tender. Place cooked vegetables in a bowl then sprinkle with 1/4
• teaspoon sea salt. Set aside.
• Beat together the eggs, 1/2 teaspoon salt, pepper, and coconut milk. Stir in chives, basil, and
• parsley.
• Heat the remaining 1 tablespoon olive oil in the same skillet over medium heat.
• Add the egg mixture and cook for 4 minutes, or until set.
• 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 omelet in serving plates, slice in half, and
• serve.