|Ingredients||500 kcal||3000 kcal|
|Tumeric||1.5 tbsp||8 tbsp|
|Salt||To Taste||To Taste|
|Coconut Oil||1.5 tbsp||8 tbsp|
|Parsley||1.5 tbsp||8 tbsp|
500 kcal = 1 Portion
3000 kcal = 6 Portions (batch cooking)
In a bowl, beat the eggs and then add the freshly grated turmeric and a pinch of pink salt.
Heat a non-stick frying pan and drizzle with the coconut oil.
Make sure you spread it around the pan with some kitchen roll.
Pour the beaten egg mixture into the pan.
Sprinkle the spring onion, courgette and parsley over the top.
Leave to cook for about 3 minutes until the edges are cooked.
With a spatula, go around the edges of the omelette and carefully flip half of one side over.
Continue to cook on this side and push down the top with the spatula.
Flip the omelette onto the other side for a further 30 seconds to 1 minute to cook through. Serve whole as it is or cut in half with a fresh vibrant salad or wilted spinach.