Egg Omelet

Makes 2 servings

1 tablespoon oil, for cooking (see options
4 large eggs
1 tablespoon plant milk or water
Black pepper and sea salt, to taste
Toppings (see suggestions below)
Choose Your Oil:
Extra-virgin coconut oil
Extra-virgin olive oil
Avocado oil
Choose Your Toppings:
Nutritional yeast, as a cheese alternative
Organic cheese, shreds or thin slices
Artichoke, chopped
Basil, chopped or powder
Cayenne pepper
Cilantro, chopped or powder
Cumin powder
Kale, chopped
Organic turkey, chopped
Parsley, chopped
Spinach, chopped
Tomatoes, chopped
Zucchini, chopped

Heat the oil in a frying pan over medium
heat. Crack the eggs into a bowl, add 1
tablespoon milk
or water, and whisk with a fork. Pour the
mixture into the pan.

Cook until the top of the egg mixture begins
to firm, then add your toppings on half the
Fold the other half over using a spatula and
continue cooking for 30 to 60 seconds.
Flip the omelet over with a spatula, then
continue cooking until desired doneness is
Invert the pan to release the omelet or slide
it onto plates and serve immediately. Enjoy!

• Top your omelet with avocado slices or
other fresh veggies.

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