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Chilli, Feta & Spinach Omelette with Puy lentils & Avocado

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Servings: 1
Course: Lunch/Dinners
Ingredients Method

Ingredients
  

Omelette
  • 67g Feta (crumbled)- third of 200g pack.
  • 1 whole egg
  • 3 egg whites
  • 1/2 tsp Dried Chilli Flakes (or more if you like it hot)
  • 1 cupped handful of Spinach leaves
  • 1-2 tsp. (5-10 ml/0.2 fl. oz.) extra virgin coconut oil
  • Pink Himalayan salt and pepper, to taste
Puy Lentil & Avo Side Salad
  • Add 1 tbsp of puy lentils
  • Dice half an avocado into cubes
  • Chop 5-10 cherry or plum tomatoes
  • Add all elements together, add fresh basil leaves, splash of olive oil, salt, pepper and squeeze of lemon juice to serve.

Method
 

  1. Heat some coconut oil in a pan
  2. In a bowl, whip together the egg, egg whites and seasoning.
  3. Pour the egg mixture into pan.
  4. Add the crumbled feta, chilli flakes and spinach leaves and heat until the spinach leaves wilt.
  5. Flip one side of the omelette onto the other side and flip to cook both sides evenly.
  6. Once done, place the omelette on a plate.
  7. Place the puy lentils and avocado salad to serve on the side.
  8. Enjoy!