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.
Cook until the bottom is almost done, and sprinkle the other ingredients over the top. Flip half the omelet over the other half.
After a minute you will want to flip the omelet to finish cooking.
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.
I use store brand ingredients for omelets, to save money.
Save even more by raising your own hens, growing your own vegetables, and harvesting parsley straight from your garden.
Serve with homemade vegetable juice, or a fruit smoothie.