Mold Detox Friendly Herb Garden Omelet
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Learn more →Ingredients
1 serving
- 3 large eggs
- 1 tbsp water
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tbsp olive oil
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp fresh tarragon, finely chopped (optional)
- 1 oz fresh mozzarella, torn into small pieces
Instructions
- 1
Crack the eggs into a small bowl, add the water, salt, and pepper, and beat with a fork until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Stir in the chives, parsley, thyme, and tarragon, if using.
- 2
Heat the olive oil in a 10-inch nonstick skillet over medium heat until the oil shimmers and flows easily across the pan, about 1 minute.
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