2 Tbsp olive oil or coconut oil or butter
2-3 spring onions, chopped
1 small sweet capsicum, chopped
½ a courgette, chopped
1 ripe tomato, chopped
1 tsp fresh thyme or oregano
60g Mozzarella or other cheese, cubed
4 large free range eggs
1 Tbsp cream or coconut cream
salt and pepper to taste
- Heat half the olive oil in a non-stick fry pan on a medium heat and lightly cook the spring onion, capsicum and courgette. Cook until courgette is tender, then remove from the pan.
- Whisk eggs and cream in a bowl until they begin to get frothy. Add the herbs, salt and pepper.
- Add half the rest of the olive oil to the pan and make sure pan is well covered in oil before adding half of the egg mixture to the hot pan. When the underside of the egg sets, lift the edges with a fish slice or spatula to allow the uncooked egg run underneath. Once the egg is pretty well cooked, flip the omelette over and sprinkle half the cheese, tomato and cooked vegetables on one side, fold the empty side of the omelete on top and remove from the pan. Then repeat for the second serving.