Veggie Omelette
Servings: 2 people
Ingredients:
4-5 pastured eggs: beat well
Dried oregano: 1⁄2 tsp
Dried basil: 1⁄2 tsp
Grated or chopped ginger: 1 tsp
Diced white or yellow onions: 1⁄4 cup
Black pepper: a pinch
Turmeric powder: 1⁄2 tsp (may use the finely chopped fresh turmeric)
Cooking oil: refined olive oil, avocado oil, or ghee - 2 tbsps
Pink salt or sea salt
Leeks: 1⁄4 cup
Scallions: 1, cut into small pieces
Red bell pepper: 1⁄4, cut into thin long slices
Zucchini: shredded, 1⁄2 cup
Button mushrooms: sliced, 1⁄2 cup
Directions:
Heat the refined olive oil, coconut oil, or ghee on a pan briefly on medium heat. Then add in leeks, mushrooms, bell pepper, onions, ginger, oregano, and dill. Stir-fry for about 2 minutes until mushrooms, bell pepper, and onions become soft. Make sure the herbs are not burned.
Add turmeric and zucchini and stir-fry for about 1 minute.
At last, add in scallions and pour the eggs into the pan. Turn the heat to low to prevent the egg from oxidizing. Wait for about 1 minute and then turn the egg to cook the other side. If it breaks and falls apart, that is totally fine. Cook for a little bit on the other side till the eggs are cooked through but still tender and moist.
Tips:
Use whatever veggies you prefer or have on hand.
Make sure to use low heat to cook the eggs.
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
Board-Certified Ketogenic Nutrition Specialist
Certified Oncology Nutrition Specialist
Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
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