We’re talking omelettes! Three recipes in one

I love omelettes and I couldn’t choose just one to share with you, so instead I decided to give you three. Have a go at mixing and matching ingredients to make this basic recipe all the more interesting. Serve with a green salad.

Serves 1

Ingredients

• 1 tsp Lucy Bee coconut oil
• 3 medium eggs, beaten
• Himalayan salt and ground black pepper

Salmon and samphire

• 20g feta, crumbled
• Pinch of dried chilli flakes
• Handful of samphire
• Smoked salmon

Roasted vegetable and

Goat’s cheese

• 1 tbsp roasted vegetables
• 1 tbsp cooked sweet potatoes
• 1 jalapeño chilli, deseeded and sliced
• 20g goat’s cheese
• Small handful of parsley, chopped

My italian omelette

• 1 small onion, sliced
• 1 tomato, sliced
• Basil leaves
• Mozzarella, torn into pieces
• 1 tsp dried oregano

Method

1. SALMON AND SAMPHIRE Melt the coconut oil in a frying pan, then add the eggs and season to taste. Sprinkle over the feta and chilli flakes and gently cook for a couple of minutes. Flip the omelette over and cook the other side. Add the samphire and smoked salmon. Fold the omelette in half before serving immediately.

2. ROASTED VEGETABLE AND GOAT’S CHEESE Melt the coconut oil in a frying pan and add the roasted vegetables and cooked sweet potato. Sauté until lightly browned, then add the eggs along with the remaining ingredients, before seasoning and cooking on each side.

3. MY ITALIAN OMELETTE Melt the coconut oil in a frying pan and sauté the onion and tomato until softened. Add the eggs, basil, mozzarella and oregano, before seasoning and cooking on each side.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.