Goats cheese and fennel omelette
A fabulous quick lunch which will keep you full well into the afternoon.
1 desert spoon coconut oil
2 eggs, whisked (with a splash of milk and salt & pepper)
Small handful broccoli, cut into small (1-2 cm florets)
Small handful fresh fennel, sliced
1 spring onion, sliced
1/2 small round goats cheese
Portion baby spinach
Squeeze of lemon
Sprinkle of seed mix (for this recipe I use ‘Omega sprinkle’ from Holland & Barrett)
Whisk the eggs, splash of milk, and seasoning. Set to one side.
Heat half the oil in a pan on a medium heat until melted, then add the broccoli, fennel, and spring onion, and fry until softened, and just starting to brown. Remove from pan.
Add the remaining oil, keeping the pan on a medium heat.
Put the eggs in the pan, and cook for a minute, then add the cooked veg. Tear the goats cheese and distribute on the omlette, along with some thyme leaves. It should look a little like this:
When the egg is still a little runny, fold the omelette and cook for a few minutes longer.
Serve with the baby spinach, a squeeze of lemon, a handful of seeds, et voila! Bon apetit!