The Perfect Whole30 Omelet


It’s Day 25 of Whole30.  I have to admit, I haven’t been following all of the rules… I eat WAY more than 3 times a day, and I eat WAY more fruit and WAY more almond butter and WAYYYY more Larabars than I’m supposed to.  Oops.  Maybe I’ve also baked “bread.”  Oops I did it again.  (I can’t wait to share the bread with you all – it’s kind of amazing.)

I have learned a lot in the last 25 days.  I plan to do a big blog on this once the 30 days are totally up, but I have a funny feeling that I’ll kind of continue on this program for awhile.  The changes are quite dramatic – from sleeping, to what time I get up, to the energy I have all day, to clarity on all fronts…  it’s kind of incredible.

One of my favorite things about this program is BREAKFAST.  I’ve never been a big breakfast person, except for brunch – I love a good brunch, but I have so enjoyed finding new ways to enjoy a meal that is oh so important.

This morning, I made a super simple omelet, and it was heavenly.


  • 4 eggs
  • 1/2 green pepper
  • 1/4-1/2 cup of mushrooms
  • 1/4 cup of onions diced
  • 1/2-1 Aidell’s chicken apple sausage
  • 1/4 cup of cherry tomatoes sliced in half
  • A little basil to your liking 🙂
  • Salt and pepper


  1. Spray a pan over medium heat with coconut oil spray.  Slice your sausage and sauté your vegetables until they become soft and cooked through.
  2. When your veggies are almost done – heat a larger skillet over medium heat and also spray with coconut oil spray.
  3. Crack your eggs and whisk together.  Pour the eggs in and let them fill the bottom of the pan.  Then, just let them cook a few minutes until you can easily peel the eggs away from the plate.
  4. I transferred my eggs onto a serving plate before putting in the veggies and sausage so I wouldn’t break it on the way over.  (I broke the edge a little), but this plan worked!
  5. Place the veggies on side, sprinkle the chopped basil and fold over!   Finish with salt and pepper.  Ta-da!!






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