Difficulty : Medium

Equipment : A non-stick pan and a silicone spatula

FOR THE OMELETTE : 

3 eggs ( I used organic free range eggs )

1/2 pack of chestnut mushrooms

1 medium size onion

Handful of  kale ( spinach can also be used )

2 tbsp of semi-skimmed milk

1tsp of organic coconut oil

1 green chilli ( finely chopped )

A pinch of pepper, salt , coriander powder and feta cheese

METHOD :

1.Heat the oil in a pan and add in the onions and green chilli to fry for 2 mins

2.Add the mushrooms to the pan and fry for 1 min

3. Whisk the eggs in a bowl, add pepper,coriander powder , salt and add the milk

4.Add the mixture to the pan and cover it with a lid to steam cook

5. Add the kale to the omelette and then cook for 2 more mins. Sprinkle feta and serve immediately.

Naturally ‘sweet’ green smoothie