Spiced Red Pepper Omelet

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  • 3 Eggs
  • 1 tablespoon Fresh Cilantro - minced
  • 1 tablespoon Coconut Oil
  • 0.5 cup Red Pepper - diced
  • 2 Green Onion - chopped, green parts only
  • 1 cup Baby Spinach - packed and chopped
  • 1 pinch Chili - flakes optional
  • 0.25 cup Pepper Jack - or, grated aged cheddar
  • Salt - to taste
  • Crack the eggs into a small bowl. Add the cilantro,
  • optional chili flakes, salt and pepper, and whisk with a fork until combined. Set aside.
  • Meanwhile preheat a large non-stick skillet over medium heat. Add the coconut oil, the red pepper and green onions. Reduce heat to medium low and sauté until tender and browning. Stir in the spinach until wilted and remove from heat. Sprinkle with a bit of salt and pepper if desired.
  • Once the pan has cooled somewhat, pour the egg mixture overtop. Make sure tocover all the ingredients evenly in the pan. Then allow to cook over medium low heat. Once the eggs are set begin to tilt the pan from side to side to spread the remaining egg liquid towards the edges.
  • When the eggs are almost done, add the grated cheese on top and allow the cheese to melt a little. Then plate the omelet and fold in half.
Sprinkle the omelet with 1/8 diced avocado or stuff with broccoli sprouts or arugula.


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