Eggplant and Leek Omelet

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings


  • 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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