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Breakfast Omelette

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Servings: 2
Course: Breakfast
Ingredients Method

Ingredients
  

Filling
  • 1/3 cup (30g/1.1 oz.) red capsicum (bell pep- per), diced
  • 1/8 cup (15g/0.5 oz.) onion, diced
  • 1/2 cup (60g/2.1 oz.) mushrooms, sliced
  • 1/2 cup (60g/2.1 oz.) zucchini, thinly sliced
Omelette
  • 1 whole eggs
  • 5 egg whites
  • 1/4 cup (60 ml/2 fl. oz.) unsweetened almond milk
  • 1-2 tsp. (5-10 ml/0.2 fl. oz.) extra virgin coconut oil
  • Pink Himalayan salt and pepper, to taste

Method
 

  1. Heat some oil in a pan and sauté the vegetables a for a few minutes.
  2. Remove vegetables from the heat.
  3. In a bowl, whip together the egg, egg whites, almond milk and seasoning.
  4. Pour the egg mixture into another pan and cook on both sides.
  5. Once done, place the omelette on a plate.
  6. Place the sautéed vegetables in the centre and fold the omelette over.
  7. Enjoy!