
Ingredients
(Per person)
2 eggs
coconut oil
a little coconut or almond milk
1/8 to ¼ cup grated, fresh zucchini
1/8 to ¼ cup grated, fresh carrot
a sprinkling of chopped, fresh parsley
- Melt oil in a skillet.
-
Beat the eggs and the milk together.
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Cook until the bottom is almost done, and sprinkle the other ingredients over the top. Flip half the omelet over the other half.
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After a minute you will want to flip the omelet to finish cooking.
Tips
-
I usually make my ‘omelets’ more like I would make scrambled eggs. By mixing them all up in the pan, sprinkling the herbs over the top just before they’re done.
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I use store brand ingredients for omelets, to save money.
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Save even more by raising your own hens, growing your own vegetables, and harvesting parsley straight from your garden.
Serving Suggestions
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Serve with homemade vegetable juice, or a fruit smoothie.
Shannon
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