BREAKFAST Carrot and Onion Omelette

Serves 2
3 large eggs
2 tablespoons coconut oil
1 small onion, chopped
1 small carrot, chopped
salt and black pepper to taste

Crack eggs into a small bowl and whisk with a fork. Set to the side and prepare other ingredients.

Melt coconut oil in a sauté pan over medium heat. When the oil is melted, add chopped onion and carrot. Sauté until the vegetables are soft. Add the eggs to the pan and let the eggs spread out. After about 3 to 4 minutes, flip the omelette to the opposite side using a spatula. Cook for an additional 2 minutes until eggs are firm. Serve immediately.

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