October 08, 2014 1 min read
Recipe by: Sandy Pomeroy and Bailey Bissett
1 tbsp. coconut oil/butter ghee
1/4 cup organic onion, finely chopped
1/4 cup organic red pepper, finely chopped
1/4 cup organic mushrooms, finely chopped
1/2 tsp. Herbamare
1/2 cup Edensoy unsweetened soymilk or heavy cream
Optional: cubed cooked ham
Melt coconut oil in an ovenproof frying pan. Sauté vegetables until soft. Whisk eggs, Herbamare, and soymilk together. Pour over top of vegetables. Let cook about 5 minutes on medium heat and then place frying pan into 350°F oven for about 15 minutes or until omelette is cooked through. Remove and cut into quarters and serve.
Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts
Comments will be approved before showing up.