Veggie Omelet

April 1, 2016


Servings: 2 people



  1. 4-5 pastured eggs: beat well

  2. Dried oregano: 1⁄2 tsp

  3. Dried basil: 1⁄2 tsp

  4. Grated or chopped ginger: 1 tsp

  5. Diced white or yellow onions: 1⁄4 cup

  6. Black pepper: a pinch

  7. Turmeric powder: 1⁄2 tsp (may use the finely chopped fresh turmeric)

  8. Cooking oil: refined olive oil, avocado oil, or ghee - 2 tbsps

  9. Pink salt or sea salt

  10. Leeks: 1⁄4 cup

  11. Scallions: 1, cut into small pieces

  12. Red bell pepper: 1⁄4, cut into thin long slices

  13. Zucchini: shredded, 1⁄2 cup

  14. Button mushrooms: sliced, 1⁄2 cup


  1. 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. 

  2. Add turmeric and zucchini and stir-fry for about 1 minute. 

  3. At last add in scallions and pour the eggs into the pan. Turn the heat to 
low to avoid the egg to oxidize. Wait for about 1 minute and then turn the egg to cook the other side. If it breaks and fall 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. Also make sure to use low heat to cook the eggs. 

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