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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.
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
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.If you like my blog and find it useful, please use these links when you shop on Amazon. You don't even have to buy the product I link to! It involves no cost to you, but provides a small advertising commission to help with my operating costs and allows me to provide you with amazing content for free. To read the full affiliate disclosure, visit: http://fortheloveoffiber.com/affiliate-link-disclaimers/ Thank you from the bottom of my heart for your support!