• Nicole Spear, MS, CNS

Breakfast Omelets

Updated: Aug 29, 2018

Makes 1

  • 2 eggs

  • 1 tablespoon of coconut fat from the top of a can of coconut milk

  • pinch of sea salt

  • pinch of pepper

  • 1 tablespoon coconut oil

  • 1 cup of chopped vegetables (peppers, onions, garlic, spinach, swiss chard, arugula, zucchini, tomatoes, fresh spices)

  • 2 tablespoons sugar-free salsa

  • 1 tablespoon mayonnaise or avocado ranch dressing


  1. Heat an 8-inch skillet on medium to low heat

  2. Whisk egg, coconut fat, sea salt and pepper

  3. Add coconut oil to skillet

  4. Pour egg mixture into skillet and start swirling eggs with a heat-resistant spatula

  5. After eggs begin to solidify, place lid on omelet, reduce heat to low, and let sit for 2 to 3 minutes or until eggs are set.

  6. Spread chopped vegetables over half the omelet

  7. Place salsa, mayo or dressing on top of vegetables and use the spatula to fold the omelet.

  8. Slide onto a plate.

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Certified Functional Medicine Practitioner®

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