garden omelette

a greek salad
cooked, gluten free, hot, paleo, quick, warm

how to make it

Break the eggs into a bowl, add a dash of coconut milk, a teaspoon full of pesto and chopped parsely, and whisk lightly. Add thin slices of pumpkin, chopped tomatoes and sultanas, then mix well.

Pour into a non-stick frypan (medium-low heat), making sure the ingredients are reasonably evenly distributed. Cooking time will depend how thick the omelette is - it's ready as soon as the runny stuff has set.