Orange Coconut Omelette {Whole30}

Yesterday we had yet another snowstorm.  Can I just say that I’m over winter?  To be honest, after the holidays the only thing I like about winter is saving money on razors.  But unfortunately it’s not up to me.  Usually I would start a snow day by baking muffins or whipping up a big stack of pancakes.  But with a Whole30 underway, that was out of the question (as, unfortunately, was the wine I surely would have gone through on a normal snowy day).  So instead, I whipped up a giant omelette.

I even made it tropical, so I could at least pretend I was on the beach drinking a coconut full or rum.  I would say it was pretty successful, given the circumstances.

Orange Coconut Omelette

Adapted from The Healthy Foodie

Ingredients:

• 4 large eggs
• Juice and zest of 1/2 orange
• 2 T coconut canned milk, plus more to drizzle
• Unsweetened shredded coconut
• 1 T coconut oil or ghee
• Salt, to taste

Instructions:

1. Heat the coconut oil or ghee in a skillet.  Whisk together eggs, coconut milk and orange juice.  Add half of the orange zest.
2. Pour into pan and cook on low.  Life the sides to allow egg to spread.  Covering the pan will speed things up.
3. Once the top is almost set, sprinkle with shredded coconut and fold in half.
4. Once cooked through, flip onto a plate, drizzle with coconut milk and sprinkle with orange zest, shredded coconut and salt.

Serves 1

Johanna