Mary’s Favorite Omelet

Contributed by Mary T. Newport, MD


Yield: One serving
  • 1 tablespoon coconut oil
  • 2 or 3 fresh eggs
  • 2 pinches of salt
  • Pepper to taste
  • 4 cherry tomatoes, cut in half
  • 6 pitted kalamata olives, cut in half
  • 1 ½ ounces shredded cheddar cheese
Heat coconut oil over medium-low heat in a nonstick omelet-style skillet. In a separate bowl, beat the eggs with a wire whisk, whisk in salt and pepper, and pour evenly into hot skillet. Leave undisturbed for several minutes. When omelet is about ¾ set (some liquid egg still sits on top), carefully flip omelet with a spatula. Evenly distribute the tomato and olive pieces as well as about one ounce of cheese on half of the omelet and use spatula to fold omelet in half, covering the vegetables and cheese. Distribute the rest of the cheese evenly over the top of the folded omelet. When cheese on top begins to melt, remove omelet from heat and serve.

Additional Reading

The Complete Book of Ketones by Mary T. Newport, MD, is far more than recipes and diet tips. It provides a breakdown of the science behind ketogenics and includes personal testimonies from people who have experienced the benefits of practicing a keto lifestyle first hand.