Veggie Omelette
Jan 17, 2012A protein and fibre rich breakfast to get you off to a good start!
Ingredients:
3 whole free-range, organic eggs, beaten
1 tbsp. virgin coconut oil (or real butter)
1 red or yellow bell pepper, chopped
1 green bell pepper, chopped
3 florets of cauliflower
3 medium mushrooms
½ a small onion
½ a small tomato
Handful of fresh parsley, chopped
Any other veggies of choice
1-2 cloves of garlic, finely shopped
Sea salt and black pepper to taste
Directions:
Add the vegetables and garlic to the beaten eggs and combine well.
In a large skillet or frying pan, heat the coconut oil and pour in the egg mixture. Sprinkle with a dash of sea salt and pepper. Allow to cook until the bottom of the eggs are lightly golden brown, the either flip or fold in half and cook for a few more minutes. Enjoy!
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