You can make this nice and thick and slice it up like a pie, retaining some for lunch the next day! The recipe below is for 1 serve, increase quantities to feed more people and serve with a side salad.
What I used:
- 3 eggs (whisked with a little salt and pepper)
- 2 cloves garlic, chopped
- 1 large flat mushroom, finely sliced
- 2 rashers bacon, sugar free and pastured, finely sliced
- A sprinkle of cajun seasoning (optional)
Heat a small frypan (larger if increasing the quantities) to a medium heat. Add a touch of olive or coconut oil and add chopped garlic, mushroom and bacon and sprinkle with cajun seasoning. When mushrooms have almost cooked, pour the egg mixture evenly over the mushroom mixture and turn the heat down to low.
Preheat a grill and when the bottom of the omelette has cooked, place under the grill keeping a close eye on it so it doesn’t over cook. Remove from the heat when the eggs have just cooked.
Serve with a green salad, remembering to include your portion of healthy fats. For today I am using olive oil with a squeeze of juice from a fresh orange as a dressing for the salad, an excellent dressing!