Mexican Omelette

12 February 2015

This omelette is stacked with healthy veggies to ensure that you meet all your vitamin and mineral needs. High in protein, essential amino acids and omega oils this really is a super nourishing way to start your day.


2-3 free range eggs

½ green pepper diced

6 Rosa tomatoes – finely chopped

2 cups baby spinach – diced

5 basil leaves – finely chopped

Handful parsley – stems removed

½ tsp. baking powder

3 tbsp. milk of choice (I use rice milk)

Himalayan rock salt and black pepper to taste

2 slices 100% wheat-free Rye Bread (optional)


Step 1:

Place eggs, baking powder and milk of choice into large mixing bowl

Whisk thoroughly

Step 2:

Add remaining ingredients and whisk together until thoroughly combined

Step 3:

Place coconut oil in large frying pan and melt on high heat

Reduce heat and add omelette mixture

Fry for 4 minutes on medium heat until top of mixture begins to bubble

Flip and fry on other side for 3-4 minutes

Step 3:

Once cooked through completely, remove from heat

Fold over in pan and place on serving dish

Serving Suggestion

Serve hot alongside 2 slices of toasted wheat free rye

Bon Appetit!

Yours in Health Always,



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