Eggplant and Leek Omelet
Ingredients
- 1 tablespoon coconut oil
- 6 large eggs beaten
- 1 cups diced eggplant
- 1 large leek chopped
- 1 clove garlic minced
- 1/2 cup frozen sliced bell peppers
- 1 teaspoon dried thyme
- Sea salt and freshly ground black pepper to taste
Instructions
- In a large skillet over medium heat, heat coconut oil.
- To the skillet, add the eggs. Layer the remaining ingredients into the eggs and cook for 10 to 15 minutes, flipping the omelet over halfway through. Serve warm.
Tried this recipe?Let us know how it was!