One of my beloved patients had this great idea for an “omelette a jar” as an easy grab ‘n go breakfast . . . and she was right!

What a great way to pack some fiber, fat, and protein into one tiny package. It’s that balance of fiber + protein + fat that keeps you satiated and your blood sugar happy.

And you know what else makes me happy? Using leftovers. This is a great way to repurpose some leftover roasted vegetables from last night’s dinner.

Prep time: 10 minutes

Cook time: 25-45 minutes

Serves 6

Ingredients

Avocado oil spray (or another healthy oil like extra-virgin olive oil)

6 cups roasted vegetables of choice*

8 to 12 pasture-raised, organic eggs

Sea salt + freshly ground pepper

1 tablespoon fresh (or 1/2 teaspoon dried) parsley or dill

Serve each portion with

1 tablespoon shelled hemp seeds

Directions

Preheat the oven to 350 degrees. Spray sides of 6 small-medium mason jars VERY WELL with avocado oil spray or grease well with EVOO. (I’ve made the mistake of not greasing well enough and having a super tough kitchen cleanup . . . !)
Divide roasted vegetables into 6 mason jars.
Whisk together the eggs, salt, pepper and herb and pour evenly into mason jars.
Bake for 25 minutes or until eggs are almost cooked through but still a little jiggly on top. Increase the oven heat to Broil and broil omelets for 2 minutes more until they puff up and are just barely golden brown.
Let cool and top with hemp seeds. You can enjoy warm or store in fridge for an easy breakfast for up to 3 days.

Enjoy!

*Don’t know how to roast vegetables? Easy peasy. Preheat oven to 425 degrees. Toss 1/2-inch chopped vegetables with EVOO + spices/herbs + salt/pepper. Roast on a sheet pan for 5 to 30 minutes. Want more specifics? Check out my amazing book PLANTS FIRST - there’s an “Easy Roasted Vegetable” recipe right there!