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Veggie Omelette

June 3, 2019

Here is a delicious recipe for you to use and customise for your next breakfast.  Just use eggs and any combination of veg.

 

Serves 1

 

1 teaspoon coconut oil

2 eggs

¼ cup veggies (grated courgette and/or sliced mushrooms and/or diced peppers/ leftover cooked veg)

dash salt, pepper and/or turmeric/ powdered garlic

 

Add coconut oil to a frying pan and melt on low-medium heat (cast-iron pans are preferred).

 

In the meantime grab a bowl and beat the eggs with your vegetables of choice and the spices.

 

Tilt pan to ensure the bottom is covered with the melted oil.  Pour egg mixture into pan and lightly fry the eggs without stirring.

 

When the bottom is lightly done flip over in one side and cook until white is no longer runny.

 

Serve & Enjoy!

 

Tip:  Substitute grated, sliced, or diced portion of your favourite vegetable, raw or cooked – this is a good way to use up your leftovers.  Try grated carrots, chopped broccoli or diced tomato.

 

Do you struggle with breaksfast? Head over to my free Facebook Group, The Transformation Vibe where you’ll find loads of tips about food, nutrition, mindset and life 😊 

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