Vegetable Omelet

This vegetable omelet is one of my favorite lunch recipes! It's gluten free and I often have this in the weekend after a workout or when I'm working from home so I really wanted to share this recipe with you! Perfect alternative for a salad, but you can also have it for breakfast! Just use one egg white less and if you don't have a lot of time omit the mushrooms!

Loose the chicken and you have a great vegetarian breakfast or lunch!

Duration: 10 minutes

The ingredients:

• 1 egg, 2 egg whites
• 1 tomato
• 1/2 avocado
• Some mushrooms
• 2 spring onions
• Handful corn salad or spinach leaves
• 1 slice chicken breast
• 1 tbs cottage cheese
• Pinch of salt
• Coconut oil
• Butter

Directions:

1. Cut the vegetables. Mix the egg and egg whites with the chopped spring onions in a bowl.
2. Put 2 skillets on medium heat, one with butter and one with coconut oil. Bake the mushrooms in the coconut oil and the mixed eggs in a little bit of butter (you can also use olive oil if you want a dairy free recipe).
3. When the omelette is finished put it on your plate and fill with the different vegetables, salad, slice of chicken breast and the cottage cheese. Fold and your vegetable omelet is ready!

Enjoy!