Goats cheese and spring onion omelette
Prep Time: 10 minutes
Cooking Time: 15 minutes
1 tbsp olive oil/ghee/butter
4 Spring onions, finely chopped
4-5 Button mushrooms, roughly sliced
3 Organic/Free range eggs, whisked, seasoned with pinch of salt and pepper
40g Soft goat cheese, crumbled
1/2 Pomegranate seeds, to serve
1/4 Cup sprouted kale, to serve (alternatively can use spinach, rocket or fresh herbs to serve)
Pre-heat your oven grill. In a small frying pan, medium heat, add oil, once hot add onions and fry for 1-2 minutes until soft and fragrant, add mushrooms, and fry for a further 1-2 minutes.
Add seasoned whisked egg, stir through to get onions and mushrooms combined then leave to set for 2-3 minutes
When almost set on the bottom, sprinkle with goat cheese and place under the grill for 5 minutes to crisp up and cook on top.
Serve with pomegranate seeds and sprouted kale.