|5 min||10 min||15 min||1|
|1 tsp||Extra virgin olive oil (or coconut oil, grass fed butter)|
|2 medium egg||Egg (organic free-run)|
|2 tbsp||Almond milk, unsweetened (or other dairy-free milk)|
|1 pinch||Sea salt|
|1 dash||Black pepper|
|1/2 medium pepper(s)||Red bell pepper (diced)|
|1/2 medium pepper(s)||Yellow bell pepper (diced)|
|2 stalk(s)||Green onion, scallion, ramp (diced)|
1. Heat olive oil in a non-stick skillet over medium heat.
2. Meanwhile, crack eggs into a bowl and add almond milk, salt and pepper. Using a whisk or a hand mixer, beat as much air into the eggs as you can.
3. Pour eggs into skilled (do not stir) and cook until the underside is firm and the omelet slides around easily. Using a spatula, gently flip over.
4. Add fillings on top, red and yellow bell peppers and green onion (see notes). Continue to cook the omelet until there is no uncooked egg left. Fold in half and serve immediately.
You can use a variety of veggies including broccoli, cauliflower, zucchini, mushrooms etc.
Raw eggs may contain harmful bacteria. They should be cooked to an internal temperature of at least 74C or 165F degrees to ensure they are safe to eat.
Eggs are only only great for breakfast, but can also be a quick lunch or dinner. Serve with a toast, avocado, or a salad for a filling lunch.
Eggs contain choline, an important B vitamin to help build the membranes of our cells and is essential for brain health. They are also high in bioavailable protein, other B vitamins, selenium, vitamin D, calcium and zinc.