Eggplant and Leek Omelet
- 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
- 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.
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