Eggs & Veggies: Veggie Omelet

​Serves 1
1 teaspoon coconut oil
1 or 2 eggs (how hungry are you?)
¼ cup veggies (grated spinach, sliced mushrooms, diced peppers, chopped broccoli, tomato or any favorite vegetable.  
dash salt, pepper and/or turmeric
 
Add 1/2 tsp coconut oil to a frying pan and melt on low-medium heat (cast-iron pans are preferred).  Saute' the vegetables.

Crack the eggs into a small mixing bowl. Stir gently with a fork until well-beaten. Add spices and set aside.

Heat a 6- to 8-inch omelette pan over high heat until very hot (approximately 30 seconds). Add 1/2 tsp coconut oil making sure it coats the bottom of the pan. Slowly pour in the egg mixture

Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.

Continue cooking for another minute or so until the egg mixture holds together. While the middle is still a little runny, add the vegetable mixture. 

Tilt the pan to one side and use the spatula to fold approximately one third of the omelette over the middle. Shake the pan gently to slide the omelette to the edge of the pan.

Holding the pan above the serving plate, tip it so the omelette rolls off, folding itself onto the plate. The two edges will be tucked underneath. 

Serve & Enjoy!