Paleo Magazine Express October 2017 | Page 19

Curried Mushroom and
Green Pepper Omelet
by H E A T H E R R E S L E R
This omelet is a simple breakfast, lunch or light supper that combines
the fl avors of curry, veggies, and creamy coconut milk!
L I S T of I N G R E D I E N T S
3 tsp
1/2 cup
1/4 cup
3 TBSP
3
2 TBSP
1 tsp
coconut oil, divided
sliced mushrooms
chopped green pepper
chopped yellow onion
large eggs
full-fat coconut milk
curry powder
Sea salt to taste
Black pepper to taste
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the M E T H O D
1 In a large skillet over medium heat, melt 2 teaspoons of the
coconut oil.
2 Add the mushrooms, green pepper, and onion. Sauté until the
veggies are tender, 3-4 minutes. Remove veggies from the pan.
3 To the same skillet, add the remaining 1 teaspoon of coconut
oil. In a medium bowl, whisk together the eggs, coconut milk,
curry powder, and a pinch of salt and pepper. Pour eggs into
the pan and let the eggs cook, untouched, until almost cooked
through. Add the veggies to one side of the eggs and fold over
the other side to cover the veggies. Flip the omelet and cook for
an additional minute. Remove from the pan and enjoy!
October 2017 Paleo Magazine Insider
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