Kitchen Sink Omelet
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!
- 1/2 cup 1/2 cup 1/2 cup Broccoli, chopped
- 1/3 cup 1/3 cup 1/3 cup Onion, diced
- 2 tsp 2 tsp 2 tsp Coconut Oil, Organic
- 2/3 cup 2/3 cup 2/3 cup Ground Beef
- 1 tsp 1 tsp 1 tsp Black Pepper
- 3 3 3 Eggs, Pastured
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
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Great breakfast idea. I used a left over garlic jalepeño burger and spinach because I had no broccoli, but same idea either way. Boyfriend loved it. He claimed it was “the best omelet [he’s] ever had!”.