AuthorHeather BlakeCategoryBreakfast, Dairy free, Eggs, Gluten-freeDifficultyBeginnerQuick, flavorful, and full of protein!
Add a few drops of olive oil or butter to pan and gently sauté broccoli or veggie of choice on medium-low heat until al dente. Remove from pan.
Crack egg into a small bowl. Using a fork or whisk, whisk egg until yolk and whites are combined.
Add 1/2 tsp olive oil or butter to pan on medium-low heat.
Add eggs to pan, swirl to coat bottom of pan. Using a spatula, lift the edges as the omelet cooks to allow the raw eggs to run underneath and cook evenly.
When eggs are nearly set, add veggie filling in a line in the middle of the pan. Add a pinch of salt and fresh pepper.
Fold one third of the omelet over. Then, roll the omelet onto a plate, folding the opposite third over, seam side down.
Garnish with nutrient-dense microgreens and more freshly ground pepper!
Ingredients
Directions
Add a few drops of olive oil or butter to pan and gently sauté broccoli or veggie of choice on medium-low heat until al dente. Remove from pan.
Crack egg into a small bowl. Using a fork or whisk, whisk egg until yolk and whites are combined.
Add 1/2 tsp olive oil or butter to pan on medium-low heat.
Add eggs to pan, swirl to coat bottom of pan. Using a spatula, lift the edges as the omelet cooks to allow the raw eggs to run underneath and cook evenly.
When eggs are nearly set, add veggie filling in a line in the middle of the pan. Add a pinch of salt and fresh pepper.
Fold one third of the omelet over. Then, roll the omelet onto a plate, folding the opposite third over, seam side down.
Garnish with nutrient-dense microgreens and more freshly ground pepper!
