prep time: 10 minutes
•
cook time: 25 minutes (4 to 6 minutes per omelet)
•
yield: 4 servings
prep time: 10 minutes
•
cook time: 25 minutes (4 to 6 minutes per omelet)
•
yield: 4 servings
I adore ginger root, but I don’t use it often. To avoid wasting it, I cut it into 1-inch sections and freeze it. I love having it on hand for an amazing flavor addition to meals.
1 tablespoon MCT oil or coconut oil, plus more as needed
6 large eggs
2 ounces deli chicken, turkey, ham, or roast beef, finely chopped
2 ounces button mushrooms, stemmed and thinly sliced
1 cup thinly sliced green or napa cabbage
½ cup thinly sliced green onions
1 tablespoon grated fresh ginger, divided
1 large clove garlic, crushed to a paste
1 teaspoon fine sea salt
½ teaspoon fresh ground black pepper
sauce:
¾ cup chicken bone broth, homemade ( see here ) or store-bought
¼ cup coconut oil
¼ cup coconut aminos or wheat-free tamari
½ teaspoon hot sauce, homemade ( see here ) or store-bought (adjust amount for desired heat)
Reserved grated ginger (from above)
¼ to ½ teaspoon guar gum
¼ cup diced roasted red pepper, for garnish
1. Heat the MCT oil in a large skillet over medium heat.
2. While the oil is heating, whisk the eggs in a large mixing bowl. Stir in the deli meat, mushrooms, cabbage, green onions, ¾ tablespoon of the grated ginger, and the garlic. Season with the salt and pepper.
3. Using a measuring cup or large spoon, dollop ½ cup of the egg mixture into the skillet. Cook the omelet until golden, 2 to 3 minutes, then flip and cook for another 2 to 3 minutes. Remove from the pan and set aside. Repeat with the remaining egg mixture, adding more oil to the skillet if needed between batches.
4. Meanwhile, make the sauce: Combine the chicken broth, coconut oil, coconut aminos, hot sauce, and remaining ¼ tablespoon grated ginger in a small saucepan. Whisk in ¼ teaspoon of guar gum. Heat until the sauce is boiling and has reduced a bit, about 5 minutes. If you prefer a thicker sauce, add another ¼ teaspoon of guar gum, whisk until smooth, and boil until thickened, about another 5 minutes.
5. To serve, place 2 puffed omelets on each plate and top with 3 tablespoons of the sauce. Garnish with roasted red pepper. The omelets are best served fresh, but extras can be stored in an airtight container in the fridge for up to 2 days. To reheat, lightly grease a skillet with avocado oil or coconut oil and set over medium heat. Place the omelet in the skillet and heat for 2 minutes on each side, or until warm.
