Veggie Protein Omelette

To make the omelette:

• 3-4 whole eggs
• Salt and pepper
• Baby spinach
• 3 cherry tomatoes
• 1/2 onion
• 1 garlic clove crushed
• 1/2 – 1 scoop Bulk Nutrients Natural Pea Protein Isolate
• 1-2 Tbsp milk (can omit)
• 25 grams fat reduced feta or ricotta crumbled
• 6 asparagus heads (about 1 inch long)
• 1/4 cup frozen peas

Toppings:

• Greek yoghurt
• 1/2 avocado sliced
• Rocket

Optional add ins:

• Sundried tomatoes, dukkah, sweet potato, kale, corn, roasted beetroot, mint.

1. Step 1: Have all your ingredients prepared ahead of time makes this recipe a snap! So chop your onion, crush your garlic, chop your tomatoes in half and measure everything out. In a bowl whisk eggs, pea protein and milk (and any other spices if using) and set aside.
2. Step 2: Heat some organic butter or coconut oil in a non-stick pan and sauté onion and garlic with some salt and pepper. In the same pan but keep separate char asparagus heads and tomatoes flat side down.
3. Step 3: Add onion to the egg mix. Set asparagus and tomatoes aside. Add a little more coconut oil to cook with into your pan on a medium heat (not high) and pour your egg mix in. Allow to cook through.
4. Step 4: Once the top of the omelette is starting to set scatter spinach leaves, crumbled feta, asparagus, peas and tomatoes on one half of the mix only.
5. Step 5: Season with salt and pepper and if adding any other add ins, add these now!
6. Step 6: Using a spatula carefully fold the unfilled side over the top of the fillings.
7. Step 7: Leave in the pan until the egg is cooked through, then carefully transfer to a plate and garnish with greek yoghurt, avocado and rocket!

• When cooking eggs, season with salt last! Adding salt draws out moisture which can lead to sloppy eggs.
• If the flipping/folding process doesn’t work out, there’s nothing wrong with turning this recipe into a serve of scrambled eggs!