Omelette with Avocado & Sunkissed Tomato

Ingredients {serves 2}
6 eggs
2 tbsp coconut oil – (odourless coconut oil)
sea salt and white pepper

garnish:
1 avocado, cut each half in six slices
1 medium tomato, cut into 6 wedges
8 sunkissed tomatoes
1 handful chopped fresh coriander
balsamic vinegar
olive oil
cracked black pepper

Preparation time
5 mins, cooking time – 3 mins per omelette

To cook the omelette, preheat a 7cm non-stick pan over a medium to high heat. Beat the eggs with a fork until they are well blended with no streaks of egg white. Season with salt and white pepper. Add the coconut oil to the pan, once melted, turn the heat down to medium. Add the eggs and scramble with a heat-resistant spatula. Once the eggs begin to set a bit, shake the pan back and forth while still scrambling, so the runny egg fills any gaps or holes on the bottom. Once the egg has almost set, turn down the heat to medium/low and evenly smooth out. Now slide onto a serving plate. Top with avocado slices, tomato wedges, sun kissed tomatoes. Season with sea salt and cracked black pepper. Lightly drizzle with olive oil and balsamic vinegar.

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