GF DF LS PF DBF AC
Omelettes can be enjoyed for lunch or brunch or even a light dinner if you’re running low on a few supplies! By combining protein with fats, you will feel fuller for longer and are less likely to crave sugar or snack in between meals
What you’ll need…
2 organic eggs
½ cup basil and Italian parsley, roughly chopped
¼ avocado, thinly sliced
1 tbsps. goats feta
Ghee, virgin coconut or macadamia oil for frying
Himalayan or Celtic Sea salt and cracked black pepper to taste
How to make…
Add oil to a small fry pan on moderate heat. (if using a non-stick pan or spatula, ensure they are Teflon free)
Add eggs to a small bowl and whisk lightly with a fork
Add eggs to pan when oil is heated, be careful not to burn the oil . If you do, discard and start again!
Allow eggs to spread across base of fry pan and add the fresh herbs, avocado and crumbled goat’s feta to one side of the omelette, when eggs start to set.
Season with S&P
Flip the other half of the omelette, using a non-stick spatula
Remove from pan when the egg is set and a light golden brown underside.
Serve and eat while warm, garnish with extra fresh herbs if desired
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