VEGE OMELETTE

The items in the recipe that don’t have a measurement are detailed in the below weight bracket tables. Simply choose the measurements of ingredients for the current weight bracket you fall into.

INGREDIENTS

Coconut Oil

Diced Avocado

Free Range Eggs

¼ to ½ a Small Diced Onion

1 - 2 Cups Finely Chopped Spinach

3 – 4 Washed Chopped Cherry Tomatoes

3 – 4 Washed Chopped Button Mushroom

½ - 1 Small Washed Chopped Capsicum

1 – 2 Sprigs Finely Chopped Fresh Thyme

Pinch Sea Salt

Pinch Pepper

2 slices Multigrain or Gluten Free Toast

​

METHOD

1. Separate egg whites from egg yolks and whisk whites until they form a soft peak and then fold through yolks.

2. Add all chopped vegetables and thyme to egg mixture then gently stir.

3. Put butter or oil in a pan over a medium to high heat.

4. Pour omelette mix into pan and cook until it begins to set and brown.

5. Either flip or place under the grill of an oven to get the top side brown.

6. Place omelette on toast (if allowed) and top with diced avocado, sea salt and pepper to serve.