Flat Omelette

by Meg Thompson May 4, 2020

Flat Omelette

By: Meg Thompson

An extremely simple but filling breakfast that is endlessly adaptable to what you have on hand.

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Servings

Prep time

Cook time

Recipe

Ingredients

Dash olive oil
2 free-range eggs, lightly whisked
2 handfuls fresh herbs
1 spring onion, chopped
1–2 tbsp marinated feta
Chilli flakes, to taste

Method

Warm a little olive oil in small–medium frying pan and add eggs.
Cook for 1 min and sprinkle over remaining ingredients.
Leave to cook through for another couple of mins. Slide onto plate and serve.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: breakfast, brunch, Omelette

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.