Cooking an omelette with vegetables is a great start to the day, it provides a great source of protein from the eggs and starts your vegetable intake for the day.
- 2 eggs
- 2 spring onions thinly sliced
- 1 mushroom thinly sliced
- 2 sticks of pre steamed asparagus or asparagus in a jar, sliced in small pieces
- 1/3 grated zucchini
- 1/2 cup rocket leaves
- A few walnuts
- 1 tsp of coconut oil (for cooking)
In a bowl whisk the eggs with a fork. Cut up the spring onions, mushroom and asparagus add to the eggs. Grate the zucchini add to egg mixture.
Add the coconut oil to the frying pan, once lightly heated add the egg mixture to the pan. Use a fork to gently pull in the edges to prevent it from sticking.
While waiting for the omelette to cook, rinse the rocket and place on a plate, add a few walnuts to the side.
Once the omelette is cooked transfer to the plate with your rocket.