Updated: Aug 29, 2018
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
Heat an 8-inch skillet on medium to low heat
Whisk egg, coconut fat, sea salt and pepper
Add coconut oil to skillet
Pour egg mixture into skillet and start swirling eggs with a heat-resistant spatula
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.
Spread chopped vegetables over half the omelet
Place salsa, mayo or dressing on top of vegetables and use the spatula to fold the omelet.
Slide onto a plate.