Dairy Free

Gluten & Grain Free

Nut Free

Low Disaccharide

Quick and easy to make and  ideal as an entree, breakfast or side dish.

Serves: 2

Prep time: 15 mins

Cooking time: 20 mins


  • 4 eggs
  • 3 tbsp water (or chicken stock)
  • 20g coconut oil
  • 40g coconut oil
  • 200g sliced baby mushrooms
  • 1 clove garlic, crushed
  • 2-3 large spinach leaves (chopped)
  • 2 tbsp coconut flour
  • 1/4 tsp salt
  • 1/2 cup coconut yoghurt (plain)
  • 1 tsp lemon or lime  juice
  • 3/4 cup non dairy milk (coconut, almond, soy)
  • 2 tbsp coriander, fresh, finely chopped


  • Whisk eggs and water (stock) together in bowl and set aside.
  • Make mushroom filling by:
  • Melt coconut oil in frying pan.
  • Add mushrooms and garlic and stir until cooked. (about 5-10 minutes)
  • Add spinach leaves and stir for a few minutes until wilted
  • Stir in coconut milk, salt and flour.
  • Bring to the boil, and simmer until reduced (minimal liquid remains)
  • Remove from heat and add yoghurt, lemon juice and half coriander.
  • Cook omelette by pouring half mixture onto base of flat frying pan.
  • Cook on medium heat until cooked through, and slide onto serving plate.
  • Place mushroom mixture over half egg base, and fold other half over top.
  • Sprinkle with remaining coriander to serve. Repeat for second omelette.
  • Serve immediately


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