Serves 2, prep time 10 minutes, cooking time 10-15 minutes
INGREDIENTS
2 tbsp of coconut oil
8 free-range eggs
2 sliced portobello mushrooms
1 tsp of cayenne pepper
A handful of garlic shoots
Salt and pepper
METHOD
Heat the oil in and pan on a medium heat, add the mushrooms, stir until they soften.
Break the eggs into a bowl and beat, reduce the pan heat and pour the egg around the edge of the pan.
Lift the pan off and rotate so the eggs even, then returned to the hob.
Season, dust with cayenne pepper a few of the garlic shoots.
After a few minutes check the underside, it should be a golden colour and the top should look set but not solid.
Using a spatula fold the omelette in half and slide onto a plate, repeat the method for the second omelette.
Finally, top with some garlic shoots and black pepper.