Omelette’s are quick and easy to whip up, and once you have the base you can choose any filling to go with it – a great way to get rid of any leftovers from the week.


1 teaspoon cold-pressed extra virgin coconut oil

4 organic free-range eggs

1 tablespoon filtered water


2 teaspoons cold-pressed extra virgin coconut oil

300g mixed mushrooms (coarsely chopped)

1 crushed garlic clove

1 tablespoon of fresh herbs (we used parsley and chives)


  1. Prepare filling:

Heat 2 teaspoons of coconut oil in the frying pan and cook mushrooms and garlic, until golden brown and tender. Wipe pan clean to make the omelettes.

2.  Prepare omelette

Heat half the teaspoon of oil in the frying pan. Whisk the eggs and water in a jug until frothy. Pour half the egg mixture into the pan; cook omelette on medium heat until it’s just beginning to set around the edges. Add the filling; keep cooking the omelette until all the egg is cooked. Carefully slide the omelette onto a plate and keep warm.

3. Repeat with remaining oil, egg mix and filling for the other omelette

4. Sprinkle both omelettes with fresh herbs

Prep & cook time: 25 minutes

Serves: 2

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