Omelettes are a fantastic brunch meal as they are full of protein and can be filled with all your favourite ingredients. I took some of our most used ingredients to make this version.
Cooking Time: 15 Minutes Serves: 2
- Bunch of Spinach
- Bunch of Fresh Basil
- 1 Tbsp Coconut Oil
- 4 Eggs
- 1 Green Chilli
- Roasted Peppers
- Sundried Tomatoes
- Cheese (Of Choice)
Remove the end and seeds from the chilli and blend together, in a processor, with the spinach and basil. When all crushed up, add a tablespoon of coconut oil.
Crack in the eggs and process together. Pour some oil into a pan, and place over a high heat, when the pan is hot, pour in half the mixture and lower the heat slightly.
Leave to cook until the colour lightens and the texture changes. When the sides start to loosen from the sides of the pan and you can slide a flat spatula underneath place a few of the peppers, tomatoes and some of the cheese over half of the omelette.
Fold the omelette in half, allow the cheese to melt a little and serve. Crush a little salt and pepper over it and enjoy.