TURKEY AND VEGGIE OMELETTE
4-5 x brussel sprout
1 x handful spinach
4-5 x cherry tomatoes
¼ x onion
1 x tbs coconut oil (or olive oil)
3 x pieces sliced turkey or ham
2 x eggs
¼-½ x cup milk (regular or nut milk)
Parmesan cheese (optional)
1 x tsp oyster sauce (optional)
Preheat oven to 180 degrees C fan forced.
Chop veggies (brussel sprouts, tomatoes, onion) into small pieces (the smaller the pieces the faster they will cook). Heat pan on medium heat and add oil to pan.
Add onions and brussel sprouts to pan and stir.
Once brown, add cherry tomatoes, spinach and meat and continue to stir.
Crack eggs into a bowl, add milk and oyster sauce, whisk until combined.
Spread ingredients in pan so evenly distributed across pan, then pour eggs over veggies, rotating pan to spread evenly. Add cheese on top.
Cook on pan for 5-7 minutes (or until base is brown)
Once base is brown, put pan in oven (with door open so handle sticks out) for 3-5 minutes to cook eggs through and melt cheese.
Remove pan from oven (careful handle with most likely be hot) and use spatula to scoop omelette from pan into a bowl.
Season with salt and pepper (optional)