It’s healthy, tastes great and is ready in just a few minutes—what more could you ask for in a breakfast? To make this scrumptious omelet a complete meal, serve it up with paleo or gluten free toast and raw honey.
Yield: 2 Servings
Here’s what you need…
1 cup organic eggs
1/4 cup unsweetened almond milk
2 oz smoked salmon
Garlic salt and pepper to taste
Coconut oil
Whisk together the eggs, almond milk, garlic salt and pepper. Coat a nonstick skillet with coconut oil and place over medium heat. Gently push the eggs toward the center as they cook.
When the eggs are almost set, place the salmon on top. Cover the pan and cook for 30 additional seconds. Remove the lid and fold omelet in half. Cut in half and serve.
