Makes 1 Serving


  • 2 eggs (or 1 egg and 2 egg-whites)
  • 1 tablespoon grass-fed butter or ghee
  • ¼ cup diced multi-colored bell peppers
  • ¼ cup mushrooms, sliced
  • ¼ cup medium tomatoes, diced
  • 2 tablespoons cheddar cheese or vegan cream cheese (optional)
  • 1 tablespoon, fresh chives


  1. In a small mixing bowl, whisk the eggs until they become frothy.
  2. Heat a small nonstick pan over medium heat. Add ½ the butter and allow to foam.
  3. Sauté the vegetables until they are lightly cooked. Remove from pan and set on a plate.
  4. Add the remaining butter to the pan. Once it melts, add the whisked eggs, stirring until they start to set.
  5. Once the eggs start to set, sprinkle your sautéed vegetables and cheese in the middle of the omelet.
  6. Fold the omelet in half and transfer to a plate.

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