Being a “Protein Type” I like to load up on protein in the early part of the day. That means a hefty breakfast! I like to make this omelette when I have all the ingredients and I have time to chop up all the veggies! (Be smarter than me and keep a stash of fresh veggies chopped in the fridge!)
- 2 whole eggs
- 1 egg white
- Canadian bacon (2-3 slices)
- 1/8 Cup fresh mushrooms (sliced or chopped – whichever you prefer)
- 1/4 Cup freshly chopped bell peppers (any color)
- 1/8 Cup freshly chopped sweet yellow onions
- 2 Tbsp. chopped fresh tomatoes
- 1/2 tsp. minced garlic
- 1 tsp. organic virgin coconut oil
- 1/2 pat organic butter
- 1/4 Cup cheddar cheese
- Salt and pepper to taste
Heat coconut oil and butter in a medium (or omelette) skillet over medium heat. Combine eggs and egg white together in small mixing bowl. Add salt and pepper and set aside. Once oil is hot in skillet, add onions and peppers. Saute for 2 minutes. Add mushrooms and garlic and saute for another 1-2 min. Reduce heat to medium high. Add egg mixture to the skillet and gently stir, blending veggies and egg mixture. Once the eggs begin to solidify, add Canadian bacon and tomatoes. Use a fork to lift one side of omelette and fold over to the other side. Cook for 2 -3 min. and then gently flip using a sturdy spatula. Cook for only 1 -2 min. Immediately place on a plate and top with cheddar cheese.
If you have never worked with coconut oil before and are wondering if your omelette will taste like coconut, have no fear. This fabulous oil, highly touted for its healthy properties, has a very lovely coconut aroma, but does NOT make your food taste like coconut. I use the small pat of butter to offset the flavor. Used alone on some foods, you may discover a small hint of sweetness, but for the most part, you can use it for most any higher heat cooking with little or no strange taste.