pumpkin & tomato omelette

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

how to make it

This is currently my favourite omelette recipe!

Heat up coconut oil in a non-stick frypan, and add thin chunks of pumpkin. Season lightly.

While that's cooking, break the eggs into a bowl, add a dash of coconut milk and a little more seasoning, and whisk lightly. Add the semi-dried tomato, and chopped parsely, then mix well.

Pour into the frypan over the pumpkin, 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.