Leek & Mushroom Omelette

Who doesn’t love an omelette, and they are so quick to knock up in no time at all, plus they keep you fuller for longer.


1 tsp. coconut oil
½ cup (45g) leek, chopped (green part only)
1 tsp. dried thyme
2 cups mushrooms (150g), sliced
6 eggs


Heat the oil in the frying pan and fry the leeks and thyme for about 3 minutes on medium heat.
Meanwhile, slice the mushrooms and cook with the leeks for another 5 minutes. Season with salt and pepper.
Beat the eggs and pour over the vegetables. Put the lid on the pan and leave for about 10 minutes until cooked.
Cut the omelet into quarters and serve garnished with fresh herbs (optional).

Serves: 2 . Prep: 5 mins . Cook: 10 mins

Nutrition per serving: 283 kcal . 20g Fats . 8g Carbs 18g Protein