Ingredients
- 1 small red onion
- 4 chestnut mushrooms
- 2 medium tomatoes
- 2 tsp coconut or olive oil
- 4 large eggs
- Salt and pepper
- ½ tsp dried chilli flakes, to taste
- Fresh coriander
Step 1 :
Slice the red onion and mushrooms finely. Cut the tomatoes in half, and each half into 4 wedges.
Step 2 :
Place the coconut oil in a medium frying pan over a medium heat. Cook the mushrooms and red onion for 2 mins before adding the tomatoes and cooking for a
further 2 mins.
Step 3 :
Lightly beat the eggs and season with salt and pepper.
Step 4 :
Stir the chilli flakes into the mushroom mixture then, after another minute, add the eggs.
Step 5 :
Stir the eggs lightly. Leave to cook gently for a few mins until they begin to set, then pop the frying pan under a pre-heated grill and allow the top of the omelette to set (be careful with plastic handles!)
Step 6 :
Scatter with fresh, chopped coriander and serve with a generous side salad.
This is a great filing breakfast but also works equally as well as a lunch or dinner.
