Contributed by Mary T. Newport, MD
Yield: One serving
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.
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