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Liverizing Omelet
Makes 1 serving
2 organic eggs
2 Tbsp. coconut milk
2 Tbsp coconut oil
½ red bell pepper, diced
½ cup yellow or red onion, diced
2 cloves garlic, minced
1 cup fresh spinach, chopped
1 tablespoon goat cheese, crumbled
Sea salt and ground white pepper, to taste
Crack the eggs into a mixing bowl and whisk until they are fully blended. Add coconut milk and whisk again to incorporate the milk. Set aside.

Heat a sauté pan over medium heat. Add the coconut oil and let it melt. When the oil is heated, add the onion and bell pepper and sauté until the onions are translucent and the pepper is soft. Add in the garlic, saute for 1 minute more, then add in the spinach. Stir the spinach around in the mixture just until soft and lightly wilted. This will happen very fast, about 30 seconds. Remove the vegetables from the pan and set aside in a bowl.

Add more coconut oil to the pan if necessary, and place back on the burner over medium heat. Pour in the egg mixture, and sprinkle evenly with salt and pepper. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.

With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.

The eggs should now resemble a bright yellow pancake, which should easily slide around on the pan surface. If it sticks at all, loosen it with your spatula.

Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.

Now add the cooked vegetables by spooning them across the center of the egg in a straight line. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.

Gently transfer the finished omelet to a plate. Garnish with the crumbled goat cheese and
chopped fresh parsley. Serve immediately.

Dee's PFA Support Team
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