Spanish omelette recipe

Heat 1 teaspoon of coconut oil in a pan. Then add the potato, onion and mushrooms to the pan before stir frying for 3-4 minutes.

Next, season the potato, onion and mushrooms before adding 4 tablespoons of hot water to the pan and leaving to steam cook, until the potatoes have softened slightly. Cover the pan with a lid to facilitate this.

Once cooked, drain the excess water from the vegetables.

Next, add 3 full eggs, 100ml of egg whites and the coconut milk into a bowl before whisking until fluffy, then add the cooked vegetables.

Add in the salt, pepper and parsley, then stir the vegetables into the egg mix.

Then add the mix to a fresh, coconut-oiled pan, before spreading the ingredients around evenly and cooking for 3-4 minutes.

And finally; add to a pre-heated oven at 160 degrees to cook for 10 minutes. Until the egg has thoroughly cooked through and appears fluffy.

Then serve your Spanish Omelette with a side salad and enjoy!