Simple Egg Omlette

Prep Time

5 minutes

Prep Notes

Use local farm raised eggs and organic produce whenever able.

Cooking Time

5 minutes


1 person


  • 2 farm fresh whole eggs
  • 1 teas organic coconut oil
  • 1 TBL cold water
  • dash of each salt and pepper

Assorted fresh vegetables:  see suggestions - use approximately the equivalent of 1 - 11/2 cup vegetables 
  • kale, leeks, asparagus, red or yellow pepper
  • spinach, broccoli, onion, mushroom
  • bok choy, leeks, zucchini, tomato


  • Place the eggs, water, salt and pepper in mixing bowl.  Vigorously whisk and set aside.
  • Chop vegetable selection into bite sized pieces and set aside.
  • heat 1/2 teas coconut oil in omelet or sauté pan until melted and shimmery.  Add chopped vegetables allow to cook for 2 minutes.  This will not take long at all.  For the best nutrition, taste and texture leave vegetable al dente.  Remove from heat place on a plate, set aside.
  • heat 1/2 teas coconut oil in same pan until melted and shimmery.  Re-whisk egg mixture pour into heated pan.  Allow the egg to begin to set.  As it sets, gently lift the edges using a spatula to allow liquid mixture to roll under the cooked egg.  Once egg is 3/4's set, flip the egg over place cooked vegetable on top.  Turn off heat and fold onto a serving plate.
  • Time to have breakfast!


Approximately 198 calories in the egg base.  Beginning a day 2 - 3 times per week with quality protein and fresh vegetables is a great nutritional way for breakfast!

This recipe format is simple and quick for a very healthy breakfast.

Should you choose, meat and cheese can be additional options.


Mary's Home Kitchen