Vegetable omelette

This delicious omelette is perfect if you like a hot lunch. Simple to make and yet delicious.

What do you need?

• 4 eggs

• 2 tbsp parsley, finely chopped

• 2 tbsp (sugar-free) almond milk

• 2 tbsp coconut oil

• 2 spring onions, finely chopped

• ½ zucchini, diced

• 50 g rocket, washed

• 100 g white cheese (light)

• salt, pepper and herbs to taste

Preparation

1. Break the eggs into a bowl, add the parsley and almond milk. Season with salt and pepper and beat well with a whisk.

2. Heat half the coconut oil in a large non-stick frying pan. Fry half the spring onions and the zucchini cubes.

3. Pour half of the egg mixture on top. Reduce the heat, place a lid on the pan if necessary and fry the omelet for about 4 minutes until golden brown.

4. Turn with a spatula and cook the other side for 1 minute. Do the same with the remaining batter.

5. Spoon the omelettes onto two plates, divide the arugula over them and crumble the white cheese over them.

Nutritional values