This is highly addictive! Seriously, for the last 2 weeks this has been my lunch EVERY single day! I just don’t get tired of it. Every day I crave it again. It’s simple. It’s quick. I’ts nutritious. It ticks all the boxes basically.
You can, of course, get very creative with the fillings. I love mixing it up depending on what I have on hand. To date my favorite, to die for combo is crispy fried tempeh (my favorite is the Fava & Wakame for Byron Bay Tempeh), our own Kim Chi, Avocado, our own Cashew Cheese, grated carrot, cucumber & chopped lettuce. So so good!
Ingredients (for 1)
1-2 eggs depending on how hungry you are
pinch of salt
ghee or coconut oil for frying
Plenty of things to stuff your omelette with i.e.
1 small grated carrot
1 tomato/Lebanese cucumber
left over chicken…
You get the idea! Just make sure you always add some sauerkraut. We love Kim Chi & French Beetroot in our wraps. It’s also a great way to use up any leftovers!
Heat 1 tablespoon of your preferred fat in a medium size pan until very hot. Crack your egg(s) into a small bowls and whisk with a fork. Add salt. Pour egg mix into the pan & swirl around until the egg has evenly filled out the pan. Let cook for about 40 sec’s, then flip and cook for a further 10-15 sec’s. Slide onto a round plate and fill the center as desired, then wrap up & enjoy!!
As always, please make sure you source eggs from pasture-raised hens; ideally organic.