Quick Omelette

Serves 1

Prep time: 5-10 minutes           Cooking time: 30 minutes


2-3 eggs

1 handful of spinach

1/4 floret of broccoli

1/2 cup of finely chopped mushrooms

2 slices of cooked ham

As much grated cheese as you like.

1 handful of finely chopped chives

Enough butter to cover your frying pan when melted.

1tbsp  of coconut oil

Asparagus or vegetable of your choice (to serve)

Season to taste: options: mixed herbs, sea salt, pink salt, pepper.


  1. Add asparagus to a baking tray, lined in tin foil. Add coconut oil, dotted around the asparagus. Season to taste and then roast for 20-30 minutes at 200°C.
  2. Melt butter in a medium/large frying pan (suitable for grills). Fry broccoli and mushrooms and chives on a medium heat until mushrooms have browned.
  3. Meanwhile, crack eggs into a jug, add spinach, cheese, ham and seasoning.
  4. Pour egg mixture onto the cooked vegetables and spread ingredients across the pan evenly.
  5. Fry egg mixture for a few minutes or until the bottom layer of egg appears cooked through.
  6. Stick the pan under a medium grill and leave until the top of the omelette is browned.
  7. Serve with the roasted asparagus…YUMMY!


Back to ‘A first glimpse into what I eat on the Ketogenic Diet’. 



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