There’s nothing better than waking up to a bountiful breakfast. Breakfast is the most important meal of the day, and it’s crucial to fuel your body well! My Vegetable Omelet is a great way to get a boost of protein and veggies.
This breakfast is exceptionally versatile; use whatever green vegetables you have in your fridge. Aromatic herbs add a deep, earthy taste, and essential oils take this omelet over the top.
Table of Contents:
Healthy Breakfast Ingredients
This omelet uses lots of bioactive ingredients to create one fantastic breakfast. You can use virtually any veggie in your crisper. The possibilities are endless!
Organic Pasture-Raised Eggs or Egg Whites: Omelets are a great way to use extra eggs. Eggs are a great source of protein, and they can keep you feeling full for hours. For this vegetable omelet, you can use whole eggs or egg whites. You can also use an immersion blender to make your eggs extra smooth.
Whole eggs create a richer, fluffier omelet with all the benefits of the yolk (1). Using egg whites lightens the caloric load of this dish while still giving you plenty of protein. Both options taste amazing!
Organic Unsweetened Almond or Coconut Milk Beverage: Conventional milk is often pumped from cows raised on feed that is high in hormones and inflammatory ingredients. These hormones leech into the milk and, subsequently, the bodies of those who drink it. Every great omelet needs liquid to help make the eggs fluffy. What’s a natural living guru to do? Almond or coconut milk is a fantastic substitute for dairy. They taste amazing and are hormone-free!
Essential Oils: This is an optional ingredient that I highly recommend if you want to enhance the medicinal benefits of this meal in addition to adding culinary flavor! EOs take the taste of this vegetable omelet to a whole new level. Choose an herbal essential oil for best results. Some great options are:
- Basil– Antibacterial, antifungal, and provides digestion support
- Dill- Full of antioxidants, great earthy flavor (2)
- Oregano– Antiviral, antimicrobial
Ingesting essential oils is safe when you do it correctly. You never want to ingest an essential oil neat! This recipe has many ingredients that double as dispersants to help our EOs distribute evenly. Without a dispersant, your mouth can get extremely irritated.
Coconut Oil, Extra-Virgin and Unrefined: This healthy fat is full of fatty acids that give your body energy. Though this ingredient is pure fat, it can help your body lose weight by making you feel full for extended periods (3). I love using coconut oil because it lets the omelet flip quickly and not stick to the pan.
Organic Vegetables: Sauteed vegetables taste fantastic in this omelet. Green veggies are extra pleasing to the eye and create a beautiful plate. I like adding asparagus, broccoli, kale, and/or spinach to my vegetable omelet, and those veggies don’t need to be cooked ahead of time if you cut your broccoli and asparagus into small enough pieces for them to cook through. If you have all those options, combine them for extra nutritional benefits.
If you grow these veggies in your home garden or want to save prep time for busy mornings, you can cut/chop your spinach, broccoli, green beans, asparagus, etc., into bite-size pieces, place them into Zip-Loc freezer baggies and store them in the freezer until you’re ready to make your omelets.
Dairy-Free Cheddar-Style Shredded Cheese Alternative: We use a cheese alternative to keep this breakfast dairy-free. I promise you won’t miss the conventional kind! Good brands of dairy-free/vegan cheese include:
- Daiya
- Follow Your Heart
- Forager
- Kite Hill
- Myokos
- So Delicious
- Violife Foods
Pink Himalayan Salt or Sea Salt: Traditional table salt is stripped of all benefits due to a rigorous harvesting process. We recommend using sea salt to give your body the nutrients it needs. Colima sea salt uses a traditional harvesting process that keeps all the natural minerals intact.
Fresh Organic Herbs: Fresh herbs amplify the flavor of essential oils and give this omelet a great texture. Basil, dill, parsley, and oregano all taste excellent with eggs. I prefer matching my essential oils to my herbs in these recipes, such as fresh basil with basil essential oil and fresh dill with dill essential oil.
How to Make a Vegetable Omelet
This recipe is easy to make, and it serves two! Don’t let the fancy word fool you; there’s not a lot of work involved.
Greens and Herbs Omelet
Ingredients
- 6 large pasture-raised organic eggs OR 1 (16-ounce carton pasture-raised organic egg whites)
- 2 tablespoons organic unsweetened almond OR coconut milk beverage
- 2 drops basil dill, OR another herbal essential oil (optional)
- 2 tablespoons coconut oil extra-virgin AND unrefined, extra virgin olive oil, or grass-fed organic sea-salted butter
- Large handful of coarsely chopped vegetables such as fresh OR frozen asparagus, broccoli, cauliflower, green beans, kale, OR spinach, OR any combination
- ½ cup dairy-free Cheddar-style cheese shredded cheese alternative OR mozzarella-style shreds *
- Pinch of pink Himalayan salt OR sea salt, ground
- Pinch of organic white pepper, ground
- ½ tablespoon chopped fresh organic basil, dill, OR other herbs, OR ½ teaspoon dried (optional)
Instructions
- If using whole eggs, use a whisk to beat them in a small bowl, then add the almond milk and essential oil, if using, until frothy and well blended. Alternatively, use an immersion blender to blend all ingredients at once, which is my favorite method. If using egg whites, shake the carton, then add the almond milk and/or essential oil to the mixture, then whisk.
- Melt the coconut oil in a medium sauté pan over medium heat. Add the vegetables and sauté briefly, until slightly limp. Add the beaten egg-almond milk mixture to the pan, followed by the cheese alternative sea salt, white pepper, and chopped basil, if using.
- When the mixture starts to firm up, gently flip it over and cook until the eggs are no longer runny when the pan is tilted, about 2 minutes. Cut the omelet in half, slide it onto two warm plates, and serve.
Notes
Step One: Beat the Eggs and Add Essential Oils
If using whole eggs, use a whisk to beat them in a small bowl, then add the almond milk and essential oil, if using, until frothy and well blended. Alternatively, use an immersion blender to blend all ingredients at once, which is my favorite method. If using egg whites, shake the carton, then add the almond milk and/or essential oil to the mixture, then whisk.
Step Two: Cook the Vegetable Omelet
Melt the coconut oil in a medium sauté pan over medium heat. Add the vegetables and sauté briefly, until slightly limp. Add the beaten egg-almond milk mixture to the pan, followed by the cheese alternative sea salt, white pepper, and chopped basil, if using.
Step Three: Flip the Vegetable Omelet
When the mixture starts to firm up, gently flip it over and cook until the eggs are no longer runny when the pan is tilted, about 2 minutes. Cut the omelet in half, slide it onto two warm plates, and serve.
Pro Tip: Double this recipe and, after cooking, refrigerate half of it in a covered glass container for up to three days. Reheat in convection or traditional oven at 325°F for 15-20 minutes. Serve as breakfast another day or over a bed of organic greens for lunch.
6 Awesome Variations
Every so often, it’s fun to experiment in the kitchen. Omelets are highly versatile, and eggs make a great protein base for many combinations. Here’s some inspiration to get you started.
Pizza Omelet: A dollop of my homemade spaghetti sauce, spinach, mozzarella-style shredded cheese alternative, fresh basil, and 2 drops basil essential oil.
Southwestern: 2 drops cilantro essential oil, cheddar style shredded cheese alternative, fresh cilantro, pickled jalapenos, pico de gallo, or salsa.
Veggie Lovers: Sauteed onions, tomatoes, peppers, spinach, black olives, and 2 drops of dill essential oil.
Cream Cheese and Herbs: A dollop of dairy-free cream cheese spread, fresh chopped chives, green onions, 2 drops of oregano essential oil.
Omelet Waffles: For a fun change of pace, pour about ¼ c. egg mixture into a lightly greased waffle iron. Follow the manufacturer’s instructions. This creates a crispy omelet!
Leftover Breakfast: Don’t be afraid to include last night’s leftovers in your omelet! Quinoa, rice, beans, chickpeas, leftover cooked veggies, grass-fed ground beef, and guacamole create an entirely new meal. This is a great way to eliminate waste.
