Breakfast Omelette

My new favourite breakfast is quickly becoming the breakfast omelette. The past week I’ve been alternating between omelettes and smoothies for breakfast (depending on how much time I have!).

The great thing about an omelette is it makes it easy to have veggies and protein for breakfast.

Here’s my recipe for today’s omelette.

Tomato, Pepper and Avocado Omelette – cooking time, approx 10 minutes.


Coconut oil

Chopped onion

1/4 red pepper

1 plum tomato

1/2 avocado

Chile powder (to taste)

2 eggs



In pan, melt coconut oil. Add onion and pepper and brown for 2 minutes. Add tomato, avocado and chile powder and cook for another 2 minutes. Transfer from pan to a bowl and set aside.

In another bowl, whisk the eggs until fluffy. Pour the egg mixture into the empty pan. As the egg cooks, lift up the sides and let the uncooked egg run underneath. When the egg is almost set (no runny egg left on top), spread the tomato mixture to one half of the omelette. Flip the other side of the egg on top, so that the egg is folded in half (and over the tomato mixture). Cook for another minute or two on each side.

Serve with salsa for a healthy and tasty breakfast!


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