Egg Yolk Vegetable Omelette
Nope - it’s not a Greek Salad… ; )
Sometimes you make a recipe that calls for more egg whites than egg yolks, so what to do with those leftover yolks? Grab some veggies and make this beautifully vibrant zucchini egg yolk omelette!
Egg yolks are packed with nutrition; they boast an impressive array of vitamins, minerals, protein, healthy fats and fatty acids, all with practically zero carbohydrates. Did you know that frequently when someone doesn’t tolerate eggs it’s the egg white, also called albumen, causing the unpleasant reaction? Try just the yolks! Okay egg lovers, If you don’t have extra yolks on hand you can still make this omelet, just use whole eggs instead. If eating healthy fats agrees with you like it does me, you’ll love this recipe.
Ingredients:
2 scallions - sliced, set aside the greens for garnish, use the whites for sautéing
3 egg yolks
1 whole egg
1 medium zucchini - thin slices
4 little tomatoes - halved
1-2 T purple onion - small dice
1 - 2 T feta cheese - crumbed
1 T ghee, butter, coconut oil, bacon fat, duck fat - you get the picture…
Instructions:
In a small dish scramble the egg yolks and whole egg, set aside.
Heat fat on medium heat in a small nonstick skillet until shimmering. Add white part of scallions and saute just until they’re fragrant.
Add egg mixture and gently swirl pan to distribute evenly.
Add zucchini to egg mixture. Sprinkle with a little salt to taste.
Reduce heat to low, cover skillet and let cook just until egg sets. Turn off heat and let skillet rest, covered for an additional 3-4 minutes, just until zucchini are tender.
Use a flexible spatula to transfer omelet to your plate. Top with the tomatoes, onion, scallion greens and feta. Enjoy!
If you don’t have a dedicated egg skillet I recommend investing in one. There are some great non-stick (non-teflon) varieties these days that won’t break the bank either!. If you take good care of your skillet you’ll have it for years and years.
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