It’s whole 30 again. This time Kayte and I made a wonderfully tasty omelet which is good for breakfast, lunch, or dinner, as the title implies.

The omelet is stuffed with shrimp, asparagus, and tomatoes. And even though I am not a big fan of tomatoes I did add them in in small dice. I think it would have been good with some sun dried tomatoes. There is also pesto in the omelet. I wasn’t sure about that but it added a lot of flavor. We added water to the eggs which is supposed to make the omelet fluffier. It didn’t work for me.

This one is definitely a keeper.

Kayte made it last week and hers looked so good I knew I would have to make it — eventually. I had a lot of trouble finding some good asparagus.

The recipe is from Melissa Hartwig’s Whole 30 Fast and Easy Cookbook