Veggie omelette




• ½ Tbsp coconut oil
• 1 clove of garlic
• ¼ onion
• 4-5 kale leaves (sliced)
• 1 cup of spinach
• 2 large mushrooms (sliced)
• ½ orange bell pepper (sliced)
• 1 Tbsp sesame seeds
• sea salt (to your taste)
• 3 eggs
• 2 Tbsp crumbled goat cheese (if dairy is not a sensitivity)

First put a pan on medium heat and add coconut oil, let oil warm, then add minced garlic clove and ¼ onion. Allow to brown. When browned add sliced kale leaves, spinach, mushrooms and bell pepper. Place a lid on frying pan to allow greens to steam slightly for 3-4 minutes. Add sea salt to taste and 1 tbsp of sesame seeds. Take off heat when greens look steamed but still vibrant.
Place a separate frying pan on medium heat and allow it to warm. In a bowl crack your three eggs and mix them well, when pan is warm add the eggs to the pan and allow the eggs to slightly cook before adding greens on top of half the surface area of the eggs, this is also a great time to add your crumbled goat cheese if you are going to. When the eggs have slightly bubbled flip over the side of the eggs that vegetables are not sitting on to finish your omelet, allow it to sit on the heat until the eggs are cooked to your preference. Your omelet should be bursting at the seams with your medley of vegetables.

Note from the Eating Alive team: Remember to activate your Vitamin D, it is important to eat with the seasons. If you are eating a lot of vegetables and the weather hasn’t turned to warm yet, it is ideal to lightly steam them and add sea salt to neutralize your sodium potassium gradients and tell your kidneys to activate your Vitamin D. Eggs are 0.9% saline the same as our bodies and don’t need the added salt.