INGREDIENTS:

•    Coconut Oi

•    Diced Avocado

•    Free Range Eggs

•    ¼ to ½ a Small Diced Onion

•    1 - 2 Cups Finely Chopped Spinach

•    3 – 4 Washed Chopped Cherry Tomatoes

•    3 – 4 Washed Chopped Button Mushroom

•    ½ - 1 Small Washed Chopped Capsicum

•    1 – 2 Sprigs Finely Chopped Fresh Thyme

•    Pinch Sea Salt

•    Pinch Pepper

•    2 slices Multigrain or Gluten Free Toast

METHOD:

1.    Separate egg whites from egg yolks and whisk whites until they form a soft peak and then fold through yolks.

2.    Add all chopped vegetables and thyme to egg mixture then gently stir.

3.    Put butter or oil in a pan over a medium to high heat.

4.    Pour omelette mix into pan and cook until it begins to set and brown.

5.    Either flip or place under the grill of an oven to get the top side brown.

6.    Place omelette on toast (if allowed) and top with diced avocado, sea salt and pepper to serve.