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Lentil, Pesto & Goats Cheese Omlette with olives

Lentil, Pesto & Goats Cheese Omlette with olives, tomatoes and basil salad

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Servings: 1
Course: Lunch/Dinners
Ingredients Method

Ingredients
  

  • 30g Puy lentils
  • 1x teaspoon of Dairy free gluten free pesto
  • 3 x eggs
  • 50g Goat cheese
  • Half a Red onion
  • 1 teaspoon Coconut oil
  • Salad: green olives, plum tomatoes, basil leaves
  • 6 green olives,
  • 3 plum tomatoes
  • 3–4 basil leaves

Method
 

  1. Whisk your 3 eggs in a bowl with salt and pepper
  2. In a small saucepan, add coconut oil and brown off a little red onion, then add the puy lentils and teaspoon of green pesto
  3. Add coconut oil to flat, non stick frying pan and warm
  4. Then add the egg mixture and keep on a medium heat
  5. As eggs begin to cook, add the onion, lentil, pesto mixture and crumble in the goats cheese
  6. Cook for 1-2 minutes before folding over
  7. Then cook for 1 minute and then flip omelette until other side (this is the tricky bit but do your best!)
  8. Omlette cooking is a skill that gets better with practice and even if it looks crazy it will taste amazing!
Salad:
  1. Add 4-5 cut plum tomatoes, 7-8 green olives and 3-4 basil leaves, torn
  2. Add a little of the olive brine but a dash of olive oil, salt and pepper and mix
  3. Serve on side of omelette.