Ingredients:

• 2 eggs
• 1 Tbsp cold water
• Himalayan sea salt & black pepper
• 1 tsp coconut oil
• 1/2 medium peach
• 1/2 cup blueberries
• 1 cup arugula
• 2 large basil leaves
• 2 large mint leaves
• 2 Tbsp balsamic vinegar (no sugar)

INSTRUCTIONS:

1. Crack eggs in a small bowl. Add water, Himalayan sea salt and pepper to taste, and whisk well.
2. Heat balsamic vinegar in a small saucepan over low heat to thicken. Watch carefully so that it doesn't get too thick and stick to the bottom!
3. Slice peach thinly (about 1/4 inch).Thinly slice mint and basil into thin ribbons. Heat a small skillet over medium heat. Coat lightly with coconut oil.
4. Pour eggs into warm pan. Cover and cook until almost set, about 5 minutes.
5. Add peach slices and blueberries to one half of the omelet and continue to cook, about two minutes. Add arugula, mint and basil and immediately turn half of the omelet over: Carefully with a spatula, flip the half of the eggs without berries and peaches over the other side to form a half-circle.
6. Loosen omelet completely from the pan and serve over arugula drizzled with balsamic reduction. Sprinkle with Himalayan sea salt and freshly-cracked black pepper (optional).

This recipe makes 1 serving. This equates to the serving having: 3 ounces of Protein, 1 serving of Vegetables, 1 serving of Fruit and 1 serving of Healthy Fat on the IHC plan.