by COLETTE PIENAAR
These flavours are divine together! Easy to prepare & incredibly satisfying!
You will need the following ingredients:
1 tbsp butter/coconut oil
1/2 small onion, finely chopped
1/2 bell pepper, finely chopped
1 cup chopped mushrooms
1 handful chopped spinach
Himalayan Rock Salt & Black Pepper
2 tsp fresh basil
In a medium pan, over medium heat, melt the butter or coconut oil. Gently cook the onion, pepper and mushrooms until the vegetables are tender.
Whisk the eggs together in a bowl, season to taste. Add the egg mixture to the pan and cook until the eggs set.
Gently lift the edges of the omelette and let the uncooked eggs flow to the edges and cook. When the centre of the omelette starts to look dry, fold one edge over and allow it to cook for a minute or so.
Slide the cooked omelette onto a plate, slice in half and serve with avocado.