The best part about this breakfast is that you can stuff it with anything. We usually use leftovers from last night’s dinner and every variation seems to be just as delicious.

Ingredients:

• 3 large organic eggs
• 1 tbsp water
• salt & pepper to taste
• ghee/butter/coconut oil for the pan
• about 2-4 tbsp fillings

The fillings can be just about anything:

• thinly sliced leftover roast meat and veggies
• leftover Bolognese sauce
• nitrate free bacon/chorizo/etc
• tomato, mushroom & basil
• capsicum and deli meat
• you name it

Instructions:

Heat up ghee/butter/coconut oil in the pan on medium to high heat (our stove is 1-9 scale and I use 6).

Add eggs, water, salt and pepper into a bowl and gently mix together. (For some reason this seems to work better if you don’t mix the eggs too frothy.)

Once pan is hot, pour mixture in slowly.

Place fillings onto one half of the pan.

Once the eggs are starting to set, fold the empty side of the omelette over the fillings and turn the heat down (from 6 to 3 on our stove). – This is best done with a flexible spatula and takes a bit of practise. (Many mornings I end up folding the omelette in two or three pieces, but luckily that doesn’t affect the taste.)

Place a lid (or a plate) over the pan and let the omelette set for a couple of minutes. Make sure it doesn’t burn and if your stove retains heat very well, you might even want to lift the pan off the element. Leaving the eggs soft (but not watery) in the middle makes for the most delicious results.

Enjoy!

Tip: Once you fold the omelette, you can use the empty half of the pan to sauté or heat up something to go with your breakfast. We often sauté spinach or kale on the side, or heat up leftover veggies, a tomato, or what ever you want to serve with your omelette!

Some examples of our omelette combos:

Leftover roast veggies, served with avocado and a long black

Spanish onion & fresh basil, served with tomato and avocado

Spring onion & spinach, served with Casablanca Carrots (Well Fed 2), avocado and blueberries

Leftover pork chop (from Against All Grain Granny Sarella’s sauce), served with sautéed kale

Leftover thyme-braised short ribs (recipe from Well Fed 2), served with carrot, strawberries, almonds & coconut cream

Spring onion, served with leftover Shaved Brussels Sprout, Leek & Bacon

Red onion and green capsicum, served with carrots, leftover Spicy Pineapple Salsa and banana, blueberries, almonds & coconut cream

Red onion and green capsicum, served with carrots, leftover Spicy Pineapple Salsa and banana, blueberries, almonds & coconut cream

Leftover roast veggies, served with sautéed kale and avocado

Spinach, served with smoked salmon, avocado & a long black

Leftover pork chops, served with sautéed tomatoes and a long black

Leftover veggies*, served with carrot, banana, mango, almonds & coconut cream (* stuffed with leftover veggies strained out of the sauce when cooking Thyme-Braised Beef Ribs the previous night – recipe from Well Fed 2)

Bacon & capsicum, served with avocado and small handful of blueberries

Spinach & spinach onion, served with gravlax, avocado and a handful of raspberries