Kitchen Sink Omelet
- Serving Size: 1
- Calories: 961
- Total Fat: 43g
- Total Carbohydrate: 29g
- Protein: 104g
This breakfast is an example of how to use leftover meat, vegetables, and sauces that you have on hand. Everything goes into this omelet, except the kitchen sink!
- Heat 1 teaspoon coconut oil in a nonstick skillet over medium heat.
- Sauté broccoli and onions until tender (about 3 minutes), then set aside.
- Cook ground meat until no longer pink, and set aside.
- Clean the skillet, add the remaining 1 tsp of coconut oil, and put the skillet back over the heat.
- Mix 3–4 eggs in a bowl until yolks and whites are combined, then pour into the freshly oiled, medium-hot skillet.
- Make sure eggs are evenly distributed.
- Allow eggs to cook for 1 minute.
- Pour the cooked ground meat, broccoli, and onions over half of the eggs.
- Fold the half of the eggs without toppings over the top.
- Allow to cook for an additional minute or two.
- Flip the omelet by using two spatulas (or forks), or a bold flick of the wrist.
- Allow to cook for another 3–4 minutes, then remove from heat and serve.
- Top with slices of avocado, some salsa, and some of our chimichurri if you have it on hand.
This omelet is a good way to use leftovers that might otherwise be wasted. Other options to add in are steak, chicken, lamb, pork, or additional veggies of your choice.