One of my favorite things about warmer weather, is that with it comes fresh berries. I love all berries, but strawberries are my favorite. I put them in everything from salads to cobblers. I love this omelet as a departure from the traditional ham and cheese or mushroom and pepper. People often think strawberries in an omelet sounds strange, but if you are willing to eat them alongside breakfast, or put them on top of french toast (bread coated in EGG), why not in an omelet? I love to drizzle a little agave nectar over the finished omelet to enhance the sweetness of the berries.
2 large farm fresh eggs
about 1/2 cup fresh strawberries tops removed and halved
1 tsp agave nectar (optional)
Heat a little coconut oil in an 8″ round skillet, or use leftover bacon grease. Crack eggs into a bowl and whisk until they are light and frothy. Pour egg into pan and cook until most of the liquid is solidified, then carefully flip and finish cooking. Remove egg disc from pan and place on a plate. Cover half of the disc with sliced strawberries, and fold omelet over berries. Drizzle with a little agave nectar and serve with uncured bacon. Enjoy!