Mexican Style Omelette



Eggs pack a protein punch. Protein is the building bock for amino acids, which then covert to neurotransmitters.


4 eggs
1 tsp coconut flour
¼ cup cheddar cheese, grated
2 tsp natural or Greek yoghurt
2 tsp olive oil 


1 ripe avocado
1 small capsicum, finely diced
½ Spanish onion, finely diced
½ tomato, diced
¼ cup fresh coriander, roughly chopped (plus more for serving)
Juice of 1 lime (plus extra wedge for serving)
Salt and pepper to taste 


  1. Mash avocado in a large bowl until smooth. Add all other ingredients and stir to combine. Season as required and set aside.
  2. Whisk eggs in a large bowl until fluffy. Add coconut flour and whisk to stir through (it’s ok if the flour is a little lumpy. This is the trick to making thin, crepe like omelettes).
  3. Heart half the oil in a medium size frying pan until quite hot, then add half the eggs mixture. Swirl around pan until evenly coated. Add half the cheese until melted and omelette is cooked (don’t flip).
  4. Transfer to plate and spoon in half the avocado salsa and 1 tsp of yoghurt. Fold over the ends of the omelette and roll into a package. Garnish with lime wedge and coriander.