• In pot:
  • 1 cup coconut milk
  • 8 oz roasted red peppers
  • 1 cup spinach leaves
  • ****************************
  • In pan:
  • 2 eggs
  • splash of coconut milk
  • *cheese


This is better served as a weekend or late day Breakfast because it is a bit more preparation heavy.

In a medium sauce pan, cook 2 eggs and a splash of your favorite milk (we used coconut) over medium heat.  You’ll notice in the picture there’s cheese on the eggs.  I was testing on my hubby.  He loves cheese.  That is totally optional for your purposes.

Simultaneously, in a small pot cook 1 cup of coconut milk, spinach, and peppers over medium heat.  We’re not cooking these with the egg because you really want to ensure your veggies cook all the way through and get soft.  Remember that we don’t throw away or drain anything, so you don’t have to worry nutrients being lost to the liquid while cooking.  The liquid goes into the blender too.

Once spinach and peppers are soft and egg mixture is cooked thoroughly, pour pepper and spinach pot into the blender first.  Always lead with liquid.  It will make it blend more smoothly.  Pour eggs on top of spinach, peppers, and milk.

Blend on a high setting for a few minutes and serve.  You may choose to garnish with a little more cheese.  If you want to ramp up the protein, put a scoop of cottage cheese in your bowl.  It may not look like an omelet when blended, but one bite and you’ll forget it looks like soup!If you are worried about cholesterol, you can substitute egg whites.

Disclaimer: This label is per bowl, and was estimated using Nutrition Data‘s website.