Easy Herb & Veggie Omelette

Ingredients:

3 eggs
1/4 cup organic grass fed milk (or dairy alternative)*
1 tbsp organic grass-fed butter (or dairy alternative)**
1/4 Bell pepper (chopped)
2 tbsp Green onion (chopped)
2 tbsp Fresh Parsley (chopped)
2 tbsp Fresh Dill (chopped)
Salt, Black & Cayenne Pepper (to taste)

*I find that when it comes to omelettes, oat or cashew milk work best as dairy-free alternatives

**Grapeseed oil is my favourite for medium to high heat cooking.

Directions:

1. In a skillet, melt the butter over medium-low heat, and keep the temperature low and slow when cooking the eggs so the bottom doesn’t get too brown or overcooked.
2. While your skillet heats up, in a medium sized bowl, beat the eggs lightly with a fork.
3. Add the eggs to your skillet. Let the eggs sit for a minute, then use a heatproof silicone spatula to gently lift the cooked eggs from the edges of the pan.
4. Fill the omelette with the bell pepper, green onion, parsley and dill. Cook for a few more minutes (until the top of the omelette has solidified. Season to taste.
5. Fold the omelette in half and turn the heat to low. Cook for another 2-3 minutes.
6. Slide it onto a plate with the help of a silicone spatula. Enjoy.