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Yield: 1 Omelet | Prep Time: 5 min | Cook Time: 5 min

So you’re juicing and feeling great. Awesome.  If you’re not, here’s why you should be. Now for the million $ question….what to do with all that super expensive, organic, and glorious pulp? Fear not. Here’s a creative way to make a zero-waste, delicious, and nutrient-dense breakfast that will last you well into lunch.

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INGREDIENTS

Use organic ingredients when possible

* = good source of fiber

  • ¼ cup pulp from vegetable juice (I like spinach, chard, carrots, celery, parsley, cilantro, cucumber, and peppers, amongst others – but juice based on your preference) *
  • 2 pasture-raised (if possible) whole eggs
  • ½ tsp. unsalted grass-fed butter (my favorite is Kerrygold
  • Celtic sea salt and pepper

PREP

1. After juicing your choice of veggies, combine ¼ cup of pulp with eggs. Scramble and sprinkle with salt and pepper.

2. Heat skillet over medium heat. Add butter and melt to coat pan.

3. Pour egg mixture into skillet and cook until edges begin to solidify. Lift one half with spatula and fold over to make a half circle. Cook until heated through and serve.

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Trackbacks/Pingbacks

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