Egg Omelette Supreme

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  • 4 free range chicken eggs
  • 1 cup pre-cooked quinoa
  • 1⁄2 red sweet pepper, diced
  • 1 medium tomato, diced
  • 1 small handful fresh basil or parsley, finely chopped
  • 8 medium button mushrooms, sliced
  • 1 small yellow onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon cold pressed coconut oil
  • 1⁄2 cup spring OR filtered water


  1. Put two tablespoons spring water and one teaspoon of coconut oil in a 10-inch skillet over low heat. Add the onion and gently simmer for two to three minutes or until translucent.
  2. Once the onions are cooked, stir in the peppers, mushrooms, garlic and pre-cooked quinoa with a pinch of pink or sea salt and ground black pepper. Simmer with 1⁄4 cup water and cover with a lid for a few minutes.
  3. Meanwhile, in a medium bowl, whisk the four eggs with the remaining 1⁄4 cup water until frothy.


Serves 4. Per Serving (based on using basil):

Calories: 307.9 |
Total Fat: 9.1 g |
Total Carbohydrate: 45 g |
Dietary Fiber: 11.3 g |
Protein: 16.2 g

We recommend using fresh, organic ingredients whenever possible! 


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