Who doesn’t love a good omelette? seriously, I think breakfast foods are the best - and not just for breakfast either, sometimes I like to eat them for lunch and dinner too. In fact, my favourite words to see on a cafe or restaurant menu is ‘all-day breakfast’.

Here I am sharing an omelette recipe that is not only super tasty, it’s also very easy to make and it is full of vegetables, protein and healthy fats.

I hope you enjoy it!

Mushroom Spinach & Tomato Omelette

Serves 1

3 Eggs

1 Cup Mushrooms

1 Cup (approx 10) Cherry tomatoes

1 Cup (packed) Baby spinach

½ Onion

1Tbsp coconut or olive oil

Salt and pepper

Heat oil in a frying pan. While the oil is heating, finely dice the onion and add to the pan. Cook until lightly browned. Slice the mushrooms and cut the cherry tomatoes in half. Add to the pan. Once the mushrooms and tomatoes are cooked to your liking, stir the spinach into the pan and cook until it is wilted.

While the vegetables are cooking, whisk up the eggs in a cup.

When the vegetables are cooked, remove them from the pan, then pour the eggs into the hot pan, tilt the pan around in a circular motion to spread out the egg mixture to cover the base of the pan.

Cook until the eggs are almost set then spread the cooked vegetables over half of the eggs, season with salt and pepper to your liking. Flip the non covered part of the eggs over the vegetables to form the omelette. Serve.