Very Veggie Eggs


This recipe serves two.


  • 3 eggs (pastured/ high omega-3 eggs are the best choice)
  • 2 tbsp milk (unsweetened soy, almond or coconut milk if avoiding dairy)
  • 1/4 cup goat cheese or hummus
  • Fresh or dried herbs to taste (dill, basil and marjoram are my faves when I have fresh; Italian herb blend and dry dill if not)
  • Salt and pepper to taste
  • Red peppers, chopped
  • Cherry tomatoes, halved and/or quartered
  • Mushrooms, sliced
  • Spinach
  • Avocado, sliced in thin slices
  • 2 tbsp olive, grapeseed or coconut oil


  1. Add oil and chopped veggies to skillet and stirfry.  Cook to desired softness.
  2. Add spinach and cover for 2-3 minutes until wilted.
  3. Whisk eggs and milk until thoroughly blended.
  4. Add eggs to skillet and reduce heat to simmer.
  5. Drop clumps of goat cheese or hummus evenly on top of eggs.
  6. Add herbs.
  7. Cover and cook on simmer until omelet fluffs slightly, 5-7 minutes.
  8. Fold in half and serve with a garnish of fresh veggies.


Try topping with fresh salsa for a flavor punch.   Check it out!

eggs salsa



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