Serves: 1 – 2
Glycemic Load: 2
1 Tbsp coconut oil
Pinch Himalayan salt
½ cup chopped cabbage or mung bean sprouts
1 tsp flax seeds crushed
Handful of fresh baby spinach
Tamari sauce to taste
Mash avocado with chia and flax seeds and set aside.
Beat eggs and salt together then add chopped cabbage.
Heat the oil in a fry pan on medium heat then add egg and cabbage mixture and spread.
Cook gently for about a minute or 2 or until the edges look done on top. Flip omelette over to cook briefly until just done.
Remove from heat and spread avocado and spinach on one half of omelette then cover with spinach and fold the egg over to complete your omelette.
Note: Use any crunchy vegetable in the egg mixture, even spring onions which are really delicious. Try putting turmeric in the egg mixture or maybe a little cayenne pepper. It’s one of those recipes that you can play around with to suite your taste buds.
Download the pdf here