(Makes 4 omelettes)
½ can coconut cream
1 teaspoon turmeric
3 tablespoons of spelt/buckwheat flour (can also use plain flour)
Additional extras: chopped baby tomatoes, a few spinach leaves, a chopped scallion
In a bowl whisk eggs, coconut cream, turmeric and flour adding flour first then adding wet ingredients. Whisk till smooth.
Add extras to a frying pan and saute for 2 mins on medium heat.
Add a spoon of the omelette mix to coat the base of the frying pan.
Allow to set this will take about 2mins.
When set flip and cook on the other side for 30secs-1min.
Leave to side and repeat. Will make approx 4 omelettes depending how thick you like them.
For egg rolls, it’s best to leave thin and omit additional ingredients.
Lovely on their own or served with avo, chopped coriander and tomato salad. This omelette is so simple yet so tasty.
It can be used as an alternative to bread in the school lunchbox to make egg rolls. Adding fillings of your choice. Chopped carrot, cucumber and/sushi rice.