Strawberry Omelette

During my Whole 30 strawberries have been on sale, so I’ve been buying them in bulk and wondering how to use them before they disintegrate.

This is my favourite thing to have for breakfast, and it’s the fastest meal you’ll ever make. It’s so much easier to get out of bed when you know that in five minutes you could be eating this!

Don’t be put off by what you might think is a weird combination! Strawberries and eggs make a fine pair.

6-8 fresh strawberries
3 pastured eggs
Salt and pepper
1/2 Tbsp coconut oil
Remove the green part of the strawberries and slice the rest thinly. 
In a bowl, whisk the eggs together with a pinch of salt and pepper (not too much!).
Heat a pan with the coconut oil. When it is quite hot, pour the egg mixture into the pan.

Drag the edges of the omelette into the center of the pan as it hardens and tilt the pan to allow the uncooked liquid run to the outside. 

When it is mostly set, scatter all but two strawberries across the middle and fold over one side of the omelette so the strawberries are covered.

After 1 minute, if you feel confident, you can flip the omelette over to the other side. Usually I can't trust myself at that time in the morning so I end up folding it over again and leaving it for 1 minute more. 

Take it off the heat, place on your plate, garnish with the two remaining fresh strawberries and you're done!

If I wasn't restricting myself to low-FODMAPS I would sprinkle some shredded coconut on the omelette when it first goes into the pan, and possibly even drizzle some coconut cream over top afterwards. 

As it is, almonds go mighty fine with these flavours. If I had slivered ones, it would be even better!



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