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Veggie Omelette Recipe

Updated: Aug 2, 2023


Veggie Omelette

Veggie Omelette


Servings: 2 people

Ingredients:

  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

 

Directions:

  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 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

To learn more about our services, please visit the Service Offerings page.

To book a discovery call, please visit the Book Consult page or call 541-255-5047.

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