Vegetable Omelet

Preheat oven to 400 degrees. Take disposable tin or small glass pyrex dish and line with parchment paper. Put coconut oil on parchment paper and put in oven for 3 minutes so oil melts.  Dice up onion and then mix with the oil.  Add some salt and pepper.  Place back in oven for 5 minutes.  Slice tomatoes in half, slice and quarter zuccini.  Add all plus spinach to onion and blend gently until all are coated with oil.  Beat eggs and pour over vegetables.  Add a little more salt and pepper.  Bake for 10 minutes or until egg is fully cooked. Take out of oven. Then, lift one end of the parchment and gently roll it so mixture rolls in the form of an omelette.

Of course you can add or substitute any vegetables you wish or have available.  Also, I always line the tins with parchment so the food doesn’t cook on aluminum (which may cause long term health problems).

Finally, while this may be a common breakfast, this makes a great dinner also.