Everyone loves having “breakfast for dinner”, so enjoy this omelette as a protein and nutrient dense dinner on the Gut program, or an actual breakfast/brunch anytime! Vary the ingredients based on what’s in your fridge, garden or at the local farmers’ market. This could also be called the kitchen sink omelette, because it’s a great way to use leftovers up in a way that doesn’t look like leftovers!
For Gut and Refresh
serves 1
prep time: 20 minutes
cooking time: 10 minutes
Ingredients
3 pastured eggs
¼ cup full fat coconut milk
1 tablespoon nutritional yeast
¼ cup chopped onions
1 cup chopped mushrooms
2 big handfuls of baby spinach
1 scallion, roughly chopped
sea salt, to taste
up to ¼ cup coconut oil
Directions
Preheat the oven to 375°F
In a small to medium bowl, whisk together the eggs, coconut milk, nutritional yeast, scallions, and 1/2 teaspoon of sea salt. Set aside.
Heat a large skillet over medium high heat, add 2 tablespoons of coconut oil.
When the oil is hot, add the mushrooms and onions and cook, stirring occasionally until lightly browned, about 3-4 minutes.
Once the veggies are cooked well add the spinach and use a pair of tongs to toss the spinach and cook until wilted. Transfer the veggies to a small bowl, set aside.
Heat a well seasoned cast-iron skillet over medium-high heat. Add a few more spoonfuls of coconut oil then add the egg mixture.
Use a heat resistant rubber spatula or wooden spoon to gently pull the cooked edges towards the center, trying to keep the circular shape of the pan.
Continue until the eggs are about ¾ done (or however you like your eggs), then add the toppings to one side and place in the oven to finish, until everything is set (about five minutes, but keep watch).
Once the eggs are set, remove the pan from the oven. use the rubber spatula to slide the omelette off the skillet and onto the plate then folding the open half over the filling.
Serve warm.
Recipe//Frank Giglio
Photography//Jenny Nelson
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