This is another simple egg dish and it's a great dish for the end of the week when you have lot's of random veg and bit's left over from your week's shopping.
In a bowl crack 4 eggs, a dash of almond milk and seasoning of your choice.
I then fry off 1/2 a red onion, 1/2 a courgette. 1/2 a red and green pepper, 4-5 mushrooms in some coconut oil.
Cool the fried veg.
Stir into the egg mixture along with some sundried tomato, some pumpkin seeds and some sunflower seeds.
Fry the omelette gently for 3-4 mins and instead of turning it place the pan under the grill for 2-3 mins, under the mixture is solid.
This slightly toasts the pumkin seeds and adds a lovely crispy texture to the omelette.
Serve with rocket leaves and sprinkle some feta on top.
It even tastes great reheated the next day for lunch.
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