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Mushroom & Bacon Omelets with puy lentils, spinach and avocado salad

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Course: Lunch/Dinners
Ingredients Method

Ingredients
  

Omelette
  • 3 turkey bacon or normal small lean bacon rashers
  • 60g/1/2 cup of sliced mushrooms.
  • 1 whole egg
  • 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
Puy lentil 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.
  • Handful spinach leaves

Method
 

  1. Heat some oil in a pan and sauté the mushroom and diced bacon for a few minutes.
  2. Remove mushrooms & bacon 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 mushrooms and bacon in the centre and fold the omelette over.
  7. Enjoy!