FBPixel Coconut Oil Omelet - David Perlmutter M.D.

Coconut Oil Omelet

Coconut Oil Omelet


  • 1 onion, chopped
  • 1 ripe tomato, chopped
  • ½ tsp salt
  • ½ tsp pepper
  • 2 eggs, beaten
  • 1 tbs coconut oil
  • ¼ avocado, sliced
  • 2 tbs salsa


Add the onion, tomato, salt, and pepper to the beaten eggs in a bowl and mix. Add the coconut oil to a skillet and heat over medium-high heat. Once hot, add the egg mixture and cook until the eggs begin to set (about 2 minutes). Flip omelet with spatula and cook until eggs are no longer runny (one more minute).Fold the omelet in half and continue to cook if the omelet is not slightly brown. Then transfer to a plate. Serve hot with sliced avocado and salsa on top.

Related Topics

Eggs  Coconut Oil  Breakfast  

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Dr. David Perlmutter is on the cutting edge of innovative medicine that looks at all lifestyle influences on health and illness.

Andrew Weil, MD