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Open Faced Veggie Omelet

Omelets are no longer just for breakfast and provide a healthy source of nutrition and protein that can creat the perfect, balanced, easy meal to whip up any day of the week. 

In our Open Faced Omelet recipe, we combine pasture-raised eggs with some our favorite organic veggies and Ava Jane's Kitchen extra-virgin avocado oil.  On top of the many health benefits of avocados, avocado oil has an exceptionally high smoke point. Cooking with oils at temperatures above their set smoke point can create trans fats – which has been proven to be a leading contributor to heart disease, certain cancers & other chronic health conditions. Here's our simple recipe for the Open Faced Veggie Omelet:

Serves 1


2 tablespoons Ava Jane’s Kitchen extra-virgin avocado oil, plus more for drizzling

1/2 cup shredded kale or spinach

1/4 cup diced onion

1/4 cup sliced mushrooms

1 clove garlic, minced

3 pasture-raised eggs, beaten well

4-5 cherry tomatoes, sliced thinly

Grated Parmesan cheese

Fresh ground black pepper

Colima Sea Salt


Heat the oil in nonstick skillet over medium heat. Add the veggies and garlic and cook until softened. Add the eggs to the pan, turn the heat down to low and cover. Let cook for a few minutes until eggs are set. 

Top with the tomatoes and cheese and cover for another minute until cheese is slightly melted. Turn off heat and transfer to plate. Sprinkle with black pepper and Colima Sea Salt, and drizzle lightly with Ava Jane’s Kitchen extra-virgin avocado oil before serving. 

Do you have a good recipe for avocado oil?  Share it with us in the comments below.

Bon appetit!


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