| 9 | 30 | 102 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 12 |
| 1 tbsp | Coconut oil |
| 1 bunch | Kale |
| 1 medium leek(s) | Leek (fried in coconut oil) |
| 1 cup chopped | Carrots |
| 12 medium | Egg |
| 1/4 cup | Water |
| 1 tsp | Baking soda |
| 1 pinch | Sea Salt |
| 1 dash | Black pepper |
1. Over medium heat, melt the coconut oil. Add the kale, leeks and carrots and cook for about 5 – 7 minutes. Take off the stove and set aside.
2. Preheat the oven to 375°F. Thoroughly grease a muffin tin with coconut oil or better yet, use a silicon muffin tray! In a medium mixing bowl, crack the eggs, add water, baking soda and salt & pepper and beat until combined and fluffy.
3. Divide the kale, leeks, and carrots into the prepared muffin tins. Pour the egg mixture to fill each muffin tin.
4. Bake in the oven for approximately 20 minutes until cooked through. Allow to cool for 5 minutes and then pop omelette’s out of the muffin tins!
Eggs
are a great source of protein and contain important B vitamins responsible for absorption of nutrients!
| Meat Alternative | 0.5 |
| Vegetables | 1.0 |
