| 7 | 10 | 281 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 5 min | 1 |
| 2 medium | Egg |
| 2 tbsp | Flaxseeds (freshly ground) |
| 4 leaf | Basil, fresh |
| 1 tbsp | Rosemary, fresh (optional) |
| 1 tbsp | Sage, fresh (optional) |
| 1 tsp | Celtic sea salt |
| 1 tsp | Butter, grass fed, unsalted |
Grind flaxseeds in coffee grinder. If you prefer to use pre-made flaxseed powder, it's okay. The idea of having freshly ground whole flaxseed is to preserve the Omega 3.
Blend powdered flaxseed, egg, salt and herbs.
Heat butter in 7 to 10-inch non-stick omelet pan or skillet over medium-high heat until hot.
Gently cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface.
| Meat Alternative | 1.7 |
