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.