1 grated zucchini
Handful of grated carrot
4 cherry tomatoes
1 clove of garlic (actually I had 2 for immunity building)
Himalayan salt & pepper to taste
Splash of Macadamia oil (or your choice of oil)
Squeeze of lemon
Half an avocado
truffle oil (optional)
Whisk eggs, then add in all the other ingredients. Cook on a very low heat with your oil of choice.
This omelette is quite wet, with all of the liquid in the veges, which is how I prefer it, and its also great for digestion, particularly in the morning to have ‘wetter’ foods.
Serve with half an avocado with a bit of lemon squeezed over the top.
I found some truffle oil in the pantry…and a few drops of that was devine!!