Post Fasting Omelet

1: Start by chopping all your vegetables. Heat a non-stick pan to medium-high heat. Add oil.

2: Fry your onion first. You want to first cook the veggies that take the longest to cook. Cook peppers, then zucchini, then spinach, letting them cook for a few minutes in between. Lower heat to medium and place vegetables in a single layer.

3: Whisk your eggs with salt, pepper, and herb spice blend.

4: Pour the egg mixture over the vegetables. Move sides to allow the egg to cook.

5: Once you can slide a spatula under and the omelet slides on its own in the pan, carefully slide it onto a plate, then flip the plate back into the pan to cook on the other side. Once fully cooked, remove.

6: Enjoy!