Serving: 1| Prep time: 5 minutes | Cooking time: 10 minutes | Skill: Easy
"Omelettes are so quick to make and you can put all sorts of leftovers into them. Eggs are just below alkaline, so try not to have them every day - packed with vital vitamin B12, which is often needed for vegetarians!" Tash x
Ingredients3 organic eggs
2cm of fresh turmeric, finely grated
Pinch Himalayan salt
1 tbsp sunflower oil
1 spring onion, finely sliced
¼ courgette, grated
1 tbsp chopped parsley
- In a bowl, beat the eggs and then add the freshly grated turmeric and a pinch of pink salt.
- Heat a non-stick frying pan and drizzle with the sunflower oil, making sure you spread it around the pan with some kitchen roll.
- Pour the beaten egg mixture into the pan and then sprinkle the spring onion, courgette and parsley over the top. Leave to cook for about 3 minutes until the edges are cooked and the centre is not too runny - the underside will be going golden brown.
- With a spatula, go around the edges of the omelette and carefully flip half of one side over on top of the other, so that it becomes a half moon shape.
- Continue to cook on this side and push down the top with the spatula so that any excess egg that is not cooked oozes out. Flip the omelette onto the other side for a further 30 seconds to 1 minute to cook through. Serve whole as it is or cut in half with a fresh vibrant salad or wilted spinach.