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Omelet with Sauteed Veggies and Cheddar

2 eggs
2 Tbsp. skimmed milk (light coconut milk)
2 Tbsp. coconut oil
Salt and ground white pepper, to taste
1/4 button mushrooms
1/4 finely diced onions
1/4 finely diced plum tomatoes
1/4 grated low fat mozzarella cheese
1 Tbsp. coconut oil


1. Heat a small frying pan to a medium-high heat. Add coconut oil and let it melt.
2. Add onions, mushrooms and tomatoes. Sauté until onions are clear (about 3 mins.)
3. Stir in cheese and set aside.
4. Crack the eggs into a glass-mixing bowl and beat them until they turn a pale yellow
5. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the coconut
oil and let it melt.
6. Add the coconut milk to the eggs and season to taste with salt and white pepper.
Now, you need to work up a sweat! Take a whisk and whisk like there is no tomorrow.
You are trying to get as much air in as possible. This makes your omelet ‘fluffy’.
7. When the oil in the pan is hot enough to make a drop of water hiss, pour in the eggs.
Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
8. 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.
9. Now gently flip the egg over, like a pancake, using your spatula to ease it over if
necessary. Cook for another few seconds, or until there is no uncooked egg left.
10. Spoon your filling across the center of the egg in straight line.
11. 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.
12. Gently transfer the finished omelet to a plate and enjoy.