Beat eggs in a large bowl and then stir in remaining ingredients for the omelette.
Heat 1-2 tablespoons oil in a medium skillet over medium heat. When pan is hot, drop about ½ to ⅔ of omelette mixture into pan at a time. Brown each omelette on both sides, about 2-3 minutes each. Remove each cooked omelette to a plate.
Sauce
Heat chicken broth, stevia, tamari (or coconut aminos), and xanthan gum in a saucepan over medium high heat until boiling, stirring occasionally. Remove from heat.
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Notes
The vegetables and meat can be substituted with any leftovers on hand. For a vegetarian meal, simply leave out the meat.TIPS:Cook over medium heat. If the cooking temperature is too high, the egg patties can burn easily. A temperature that's too low can result in greasy patties that can fall apart.Use small pieces of meat. The cooked chicken should be cut into small bite-sized pieces so your patties don't have large lumps in them. I like to use small cubed chicken in the recipe.Pre-cook certain vegetables. If you include watery vegetables like mushrooms or bell peppers, you'll want to sauté them first so they don't release water into the egg batter as they cook.