• 2 1/2 Tbsp coconut oil
• 1/2 onion
• 6 Portabello mushrooms
• 2 cloves garlic
• 1 Tbsp parsley
• 1 Tbsp basil leaves
• salt and pepper for seasoning
• 6 eggs (free-range)

‍

1. Dice the onion, finely chop the garlic, slice the mushrooms, and roughly chop the basil and parsley leaves
2. Bring a frying pan to medium heat and add half the coconut oil and add the onion, cook until softened - approximately 3 minutes
3. Add the mushrooms and cook until browned on both sides - approximately 3 minutes
4. Add the garlic, cook until fragrant - approximately 1 minute
5. Add the herbs and season with salt and pepper, remove from the pan
6. Return the frying pan to a low heat
7. Crack the eggs into a bowl, whisk and add salt and pepper
8. Add the remaining coconut oil and pour in half the egg mixture tilting the pan to ensure the egg mixture touches all sides cooking until the egg mixture is browned, crisping on the sides but still runny on top
9. Spoon half the mushroom mixture on to one half of the omelette, flip the other side to close the omelette
10. Cook for a further 1 minute and slide onto a plate
11. Repeat with the remaining mixtures
12. Enjoy!

‍