This meal literally took me 10 minutes to make, and I managed to squeeze in 5 different kinds of vegetables into it. Recipe below...
Ingredients:
- Two organic free range eggs
- Dash of almond milk
- Salt, pepper and cayenne pepper
- A handful of of Beetroot Slaw from Coles or Woolworths (carrot, beetroot and broccoli stems)
- A handful of baby spinach leaves
- Five cherry tomatoes, chopped in half
- Fresh Parsley
Method:
Put eggs, milk and salt and peppers to taste into a small bowl, whisk. Mix in the slaw and spinach leaves. Heat a small fry pan and melt a bit of butter or coconut oil in the pan. Pour in the egg mixture and let cook on medium low heat. Add the tomatoes into the pan and let sit on the top of the omelette. When it is cooked to your liking you can either flip it over, if you like your eggs well don, or fold in half and cook slightly so there is still a bit of runny egg. Serve onto a plate with lots of fresh parsley and enjoy!
Here is just a little bonus picture of Chico enjoying his sunset walk!
No comments:
Post a Comment