2 Eggs
1 cup green Herbs & Vegetables (spinach, parsley, chives and basil etc)
1 tabsp Cold Pressed Olive Oil
1 small pinch fine sea salt
Pepper to taste
Beat eggs in a bowl and finely chop greens. Use a small amount of olive oil in a pan. Pour in egg mixture and one bottom of omlette is set, sprinkle greens over the top. Fold the omlette so the heat slightly cooks the greens. Serve with blanched spinach, mushrooms, tomato and salt and pepper to taste.
Eggs are a great breakfast choice and very sustaining. Cook them simply – boiled, poached, light fry in good oil or as an omelette. Serve with lots of fresh vegetables like spinach, tomato and avocado and flavour with herbs like parsley, basil or chives. Much better than something processed that comes out of a box to start your day.