This omelette is packed full of protein and is easy to make. It’s the perfect way to start a busy day.

Here’s my Anything Omelette!

Today is eggs with kale, carrot, avocado, sauerkraut and haloumi.

I love having eggs for breakfast – fills me up and keeps me going. I like to change how I have them and what I eat them with. I find it’s easy to add more vegetables to your breakfast with eggs.

INGREDIENTS

• 2 eggs
• Splash of almond milk
• Olive or coconut oil for cooking

To serve, choose any fresh vegetables that you have on hand. Here I’ve used:

• Kale
• Carrot
• Avocado
• Sauerkraut
• Haloumi cooked in the pan

METHOD

1. Heat oil in a pan on a low-to-medium heat.
2. In a bowl, whisk the eggs and a splash of almond milk.
3. Pour mix into the pan.
4. Allow the eggs to cook for up to a minute, or until the bottom of the eggs start to set.
5. Gently flip the egg over. Cook until the other side of your omelette sets.
6. Fold the omelette in half and serve with chopped fresh herbs (if desired), and your chosen vegetables.