Veggie Omelet
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 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.
