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4. Description SAMPLE RECIPE Zucchini and Roasted Red Pepper Omelet In a bowl, beat the eggs. Stir in the basil, dill, and salt, and set aside.In a medium skillet over medium heat, heat 2 tablespoons of the oil. Add the peppers and zucchini, and saute? just until the zucchini gets soft. Transfer the vegetable mixture to a plate.Return the skillet to the stove over medium-high heat. Once the skillet is hot, add the remaining 3 tablespoons of coconut oil, and swish it around to coat the entire bottom of the skillet.Pour the egg mixture into the skillet. With a spatula, lift the corner of the eggs to let the uncooked eggs trickle under- neath. Flip once and continue cooking without stirring until cooked and fluffy.Spoon the vegetable mixture and the goat cheese on top of the cooked eggs. Using a spatula, gently fold the eggs in half over the filling, cover the skillet, and allow the cheese to melt. When the eggs are no longer runny, remove the skillet from heat. Cut the omelet into four wedges, and transfer the wedges to individual plates. VARIATION TIP To prepare a veggie-boosted version of the classic “Western Sandwich,” prepare the omelet as directed, reserving two of the quartered omelet sections. Reheat one wedge of omelet in a skillet over medium-low heat for 5 minutes per side, or heat it on a plate in the microwave for 30 to 60 seconds. PER SERVING Calories 374 Total Fat 29 g Saturated Fat 20 g Total Carbohydrates 14 g Fiber 2 g Protein 17 g Sodium 484 mg INGREDIENTS 8 large pasture-raised eggs 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh dill 1/2 teaspoon fine sea salt, plus more as needed 5 tablespoons coconut oil, divided 4 jarred roasted red peppers, drained, rinsed, and chopped 1 zucchini, cut into matchsticks 8 tablespoons crumbled goat cheese

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