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Vegetable Omelet

My YJ Recipes



4 egg whites
2 whole eggs
1/4 tsp salt
1/4 tsp fresh ground black pepper
1 tsp chopped cilantro
1 tsp ghee
4 spears asparagus or broccolini
2 T diced onion
1/4 C cut diced bell pepper
1/4 C diced zucchini


Beat the egg whites, whole eggs, salt black pepper and cilantro in a small bowl. Heat the ghee over medium heat in a medium skillet. Add the vegetables and cook until they just begin to soften. Add the egg mixture, cover and cook over medium heat until the eggs have set, approximately 5 minutes. Loosen the edges of the omelet using a heat-resistant spatula, fold in half, and transfer to a plate. Cut into 4 slices.

Recipe from The Yoga Body Diet used with permission.

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