Fresh Herb Omelet with Greek Yogurt

I have so many herbs in my back yard garden.  Tarragon, Oregano, Basil, Lemon Thyme, Parsley and the list goes on...

Rather than my usual breakfast shake, I challenged my husband to make an egg dish with our fresh herbs for breakfast.  His creation -- a fresh herb omelet filled with Greek yogurt and garnished with our garden fresh tomatoes and parsley.

Having a backyard (or front yard) garden rocks!

Joanne Levesque 

Registered Holistic Nutritionist

Serves 2

1/3 cup fresh herbs (any combination of oregano, basil, tarragon, lemon thyme, chives etc.), finely chopped

5 pastured eggs (from your local farmers market), my favourite are from Funny Duck Farms

Sea salt and white pepper

1 tablespoon butter

1/2 cup Greek yogurt

cherry tomatoes and more herbs for garnish

Beat eggs with salt, pepper, and chopped herbs.  Melt butter in a small non stick pan over medium heat.  Add eggs and cook and gently stir with a spatula until almost done.  Add Greek yogurt on top and gently fold the omelet in half.  Heat for about 30 to 60 seconds and remove from heat.  Split between two plates and garnish. Serve with toasted whole grain or gluten free toast.

Enjoy a garden inspired breakfast.