The No Fuss Omelette


The No Fuss Omelette is extremely versatile you can enjoy it for Breakfast, Lunch or Dinner! Β I’m loving chives at the moment – they really liven this up!


This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.

1 large egg
2 egg whites
Small handful of chopped chives

For the filling:
1/2 red onion, thinly sliced
1/4 bell pepper, diced
6-8 button mushrooms, sliced
1 tbsp of good quality balsamic vinegar

2 tbsp coconut oil


  1. Heat a small pan with 1 tbsp of the coconut oil and saute the onion for 3-4 minutes until it starts to soften.
  2. Add in the pepper and saute for another 2-3 minutes before adding the mushrooms and cooking for a further 1-2 minutes.
  3. Drizzle over the balsamic and reduce the heat to low while you prepare the rest of the dish, stirring occasionally.
  4. Whisk the egg and the egg whites in a bowl, once combined whisk in the chives.
  5. Heat a large frying pan with the remainder of the coconut oil and pour the egg mixture onto the pan and cook for 3-4 minutes.
  6. Loosen the omelette around the edges and flipping, then cook for a further 2-3 minutes on the opposite side or until cooked through to your liking.
  7. Slide out of the pan onto a plate and load with the balsamic veggie mix – serve and enjoy!!

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