If you can scramble an egg, you can make an omelet. This is a 5-minute breakfast for one person with spinach and green onions inside. Oh my, there are a thousand ways to fill an omelet – see the yummy filling variations below. You’ll need an 8-inch nonstick pan, which is the perfect size for one. If you’re serving two or more people, repeat the process. Use two or three eggs per person, depending on hunger level. Yield: One omelet, serves one.
- 2 tablespoons coconut or olive oil
- 1 green onion, chopped
- Large handful fresh spinach
- 2 to 3 large eggs, See The Best Eggs are Pasture-raised Organic
- 2 tablespoons unsweetened coconut milk or almond milk
- Unprocessed salt and black pepper to taste
- Heat 1 tablespoon oil in your 8-inch pan, add green onions and saute briefly 1 minute. Add spinach and cook 1/2 minute to barely wilt, add salt and pepper to taste, and set aside on a plate.
- Meanwhile, crack the eggs into a bowl. Whisk in the milk, salt, and pepper.
- Heat 1 tablespoon oil in the pan over medium-low heat. When a drop of water sizzles when flicked on the surface, pour in the eggs. Turn down the heat and cover. Do not stir. Just let the eggs cook for about 1 minute until bottom starts to set.
- With a heat-resistant spatula, gently lift one side of the omelet without breaking it and allow the liquid egg to flow underneath into the bottom of the pan. Cook until it is just golden brown on the bottom and barely cooked on the top, about 2 minutes.
- Add your filling. Spoon it into bottom half of the circle of eggs. Gently slide the omelet onto a plate, filled side first, folding the other half as you go. That's it!
- Bacon Avocado—Two strips cooked bacon, in pieces, 1/2 avocado, sliced.
- Mushroom Watercress—1/2 cup fresh sliced mushrooms, sautéed in garlic and olive oil, a handful of fresh watercress, slightly wilted.
- Turkey Gobbler—1/4 cup diced turkey meat, 2 tablespoons diced cooked bacon, 2 tablespoons chopped green onion.
- Wild Salmon and Green Onion—Sauté 1 diced green onion with 3 ounces wild salmon. Serve with grass-fed goat cheese.
- Wild Mushrooms and Asparagus—Sauté 1/4 cup raw mushrooms in garlic and coconut oil. Add four spears asparagus. Steam until tender. Serve with parsley.