2 large egg whites, or 1/4 cup egg substitute
1 teaspoon MCT oil
salt to taste
freshly ground black pepper
1 tablespoon chopped chives, parsley or dill
Crack the egg whites into a bowl. Season with salt and pepper. Whisk to combine completely.
Heat MCT oil over medium heat in a 6" non-stick omelet pan
Pour in the egg mixture and immediately stir with a spatula. While stirring, quickly shake the
skillet in a back and forth motion directly on the heat surface. (Do not lift the pan off the heat
surface, as this will cool the pan.) This step should not take more than 15 seconds.
When the egg is almost set, remove the pan from the heat and add the herbs across the center
of the omelet.
Fold the omelet in half and turn it onto a warm plate.
1 teaspoon MCT oil
salt to taste
freshly ground black pepper
1 tablespoon chopped chives, parsley or dill
Crack the egg whites into a bowl. Season with salt and pepper. Whisk to combine completely.
Heat MCT oil over medium heat in a 6" non-stick omelet pan
Pour in the egg mixture and immediately stir with a spatula. While stirring, quickly shake the
skillet in a back and forth motion directly on the heat surface. (Do not lift the pan off the heat
surface, as this will cool the pan.) This step should not take more than 15 seconds.
When the egg is almost set, remove the pan from the heat and add the herbs across the center
of the omelet.
Fold the omelet in half and turn it onto a warm plate.
Little Leakers
Easy Herb Omelet
