Rainbow Omelette

Contributed by Amber Romaniuk

Ingredients:

For The Omelette

1 teaspoon Coconut oil

3 organic, free range eggs

1/2 Cup Organic egg whites

A few sprigs of freshly chopped dill

A few leaves fresh basil chopped

Pinch of Garlic powder

Pinch of pink Himalayan sea salt

Pinch of pepper

Cilantro to garnish

For the Sautéed Veggies

1/2 a yellow onion diced

1/2 a bell pepper diced (red, yellow, orange)

1/2 a zucchini cut into cubes

2 cups fresh greens of choice (I used a fresh green spring mix)

A few sprigs of fresh Dill

2 Cloves Garlic

Pinch of Himalayan sea salt

Pinch of pepper

Pinch of Basil

Pinch of Thyme

1/2 Cup Unsweetened Coconut milk or dairy free milk of choice

Directions

1. Whisk eggs in a bowl with a fork and add spices and dill.

2. Heat a medium size frying pan over medium heat and add coconut oil.

3. Have a second pan ready for the egg mixture to make the omelette.

4. Add yellow onion, garlic, sea salt, pepper and dill to heated pan with coconut oil.

5. Once the onions have been sautéed for a few minutes add the rest of the vegetables, spices and greens.

6. Add the coconut milk to the vegetables and cover with a lid, stirring occasionally for 10 to 15 minutes depending how crisp or cooked you like your veggies.

7. Right before the veggies are cooked to your liking heat the other pan to medium-high heat with coconut oil.

8. Add the egg mixture so it evenly spreads throughout whole pan.

9. Flip omelette once golden brown on the bottom and add sautéed veggies to one half, garnish with cilantro and enjoy!