Mediterranean Omelette

If you're someone who struggles to get your greens and protein in at breakfast then this one is for you. Filled with protein and essential fats for satiety. I encourage you to take note of how full and satisfied you feel throughout the morning.

Mediterranian Omellete (Serves 1)

Ingredients

• 3 free-range eggs

• 2 cups baby spinach leaves, finely chopped

• 30g goats feta

• 1T of grass-fed butter or ghee

• handful of Kalamata olives, sliced

• sea salt and pepper to taste

To Serve

• 1/2 avocado

• 1/2 cup of rocket

• handful of cherry tomatoes, sliced

Method

• Whisk together eggs in a small bowl, add spinach leaves, feta and olives

• Heat frypan over medium heat. Add butter and then egg mixture and cook for a few minutes until eggs start to set (I sometimes add a lid over the frypan to help golden the top)

• Cook on low heat and then fold in half. Cook until your liking. Add seasoning and serve with fresh rocket, cherry tomatoes and sliced avocado

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