INGREDIENTS
1. 1 large organic granny smith apple
2. 4 cage-free eggs
3. ¼ teaspoon salt (pink himalayan, celtic, or sea salt)
4. 1/4 tsp real vanilla extract
5. ½ tsp apple pie spice (or cinammon, nutmeg, etc.)
6. 1-2 Tbs water
7. 1 Tbs coconut oil
8. 2 Tbs chopped walnuts or pecans
PREPARATION
1. Chop or slice the apples into small chunks or thin slices.
2. Add 1-2 tsp of coconut oil into a frying pan on medium to high heat.
3. Add apple pieces to pan and toss around, coating with melted fat.
4. Add salt, spices, and vanilla to apples and toss around, coating well. Allow apples to cook, adding a bit of water to soften the apples as they cook.
5. While apples are cooking, scramble 3 large eggs in a bowl.
6. Once apples have softened (about 8-10 minutes), add egg mixture to pan and cover bottom of pan completely with egg. Turn heat down to medium.
7. Allow egg to cook, pushing sides of omelet towards middle and draining extra fluid egg to the edges to speed up cooking process. (If making a scramble, just start scrambling the mixture.)
8. Once eggs are cooked around the edges and somewhat cooked in the middle, flip the omelet to the other side. Turn off heat and allow to cook for another minute or two, until eggs are no longer wet.
9. Serve on a plate, sprinkle chopped nuts on top, and enjoy!
Recipe courtesy of PaleoRehab
1. 1 large organic granny smith apple
2. 4 cage-free eggs
3. ¼ teaspoon salt (pink himalayan, celtic, or sea salt)
4. 1/4 tsp real vanilla extract
5. ½ tsp apple pie spice (or cinammon, nutmeg, etc.)
6. 1-2 Tbs water
7. 1 Tbs coconut oil
8. 2 Tbs chopped walnuts or pecans
PREPARATION
1. Chop or slice the apples into small chunks or thin slices.
2. Add 1-2 tsp of coconut oil into a frying pan on medium to high heat.
3. Add apple pieces to pan and toss around, coating with melted fat.
4. Add salt, spices, and vanilla to apples and toss around, coating well. Allow apples to cook, adding a bit of water to soften the apples as they cook.
5. While apples are cooking, scramble 3 large eggs in a bowl.
6. Once apples have softened (about 8-10 minutes), add egg mixture to pan and cover bottom of pan completely with egg. Turn heat down to medium.
7. Allow egg to cook, pushing sides of omelet towards middle and draining extra fluid egg to the edges to speed up cooking process. (If making a scramble, just start scrambling the mixture.)
8. Once eggs are cooked around the edges and somewhat cooked in the middle, flip the omelet to the other side. Turn off heat and allow to cook for another minute or two, until eggs are no longer wet.
9. Serve on a plate, sprinkle chopped nuts on top, and enjoy!
Recipe courtesy of PaleoRehab