French Toast Omelette

Maybe this is really a "Toasted Pecan Omelette," but the taste reminds me of my mom's french toast, so the title stands.

French Toast Omelette

• 2 large eggs
• 1/4 tsp vanilla extract
• 1 tbsp coconut oil
• Handful of chopped pecans
• A few dashes of cinnamon 
• Honey

In a small bowl or measuring cup, beat the eggs and vanilla together; set aside. In a large nonstick pan, melt coconut oil over medium heat. Add pecans, and saute until fragrant and slightly browned (be careful not to burn them). Add cinnamon, and toss once or twice to coat pecans. Pour eggs over the pecans, and tilt the pan around to equally distribute the eggs. When the eggs have mostly set, flip the omelette in half, and remove from heat, allowing the eggs to finish setting for about 20 seconds. Slide onto a plate, and drizzle a little honey over the top. Serve immediately.

--Losterman