Chilli, Lime And Coriander Omelette
I love packing all my meals with the most flavour possible, and that’s why you’ll see loads of herbs and spices and different kinds of veggies in this recipe, not to mention the more variety of these kinds of plant foods means loads of polyphenols and prebiotic fibres to really enhance the health of our guts.
Prep Time: 10 minutes
Cook Time: 10 minutes
1 tsp coconut oil or ghee
2 spring onions, chopped
¼ fresh chilli, chopped
3 cups Tuscan kale leaves, chopped
½ zucchini, chopped
¼ cup coriander, chopped
¼ lime, fresh
1 pinch paprika
1 teaspoon sesame seeds
1 tablespoon hemp seed oil
Heat a coconut oil in a medium pan. Add spring onion and chilli and cook for 3 or so minutes until fragrant. Add in the kale and zucchini and leave to cook, tossing occasionally for 5 minutes. Place a lid loosely on the pan and cook for another 5 minutes.
Meanwhile whisk eggs in a bowl. Remove greens from the pan and set aside.
Pour eggs into the pan and leave cook, bringing in the edges to ensure it all gets cooked. When still slightly liquid, add in the cooked greens to half the omelette and flip. Leave to cook for 2 minutes then transfer to a plate.
To serve, top with a sprinkle of paprika, sesame seeds, fresh coriander, extra spring onion and chilli and a drizzle of hemp seed oil.