Turmeric Omelets - Cooking Healthy With Dr. Katie Snow
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- 1/2 tablespoon ghee
- 2 eggs, pasture-raised
- 1/2 teaspoon Turmeric Power powder
- 6 cherry tomatoes, quartered
- 1 tablespoon green onions, chopped
- 1/4 cup Daiya dairy-free cheddar style shreds
Turn on stove heat to Medium low. Add ghee to omelet pan. While ghee is melting, scramble eggs along with turmeric powder until turmeric is completely dissolved. (Milk frothier is used to more easily mix turmeric into eggs) Pour egg mixture into pan. Add the tomatoes and 2/3 of the green onions and shreds. Cook for 2 minutes. Then fold omelet over in half. Cook 1 more minute on each side. Top with remaining green onions.
Makes 1 omelet serving.
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