This is not another egg recipe. This is a Turmeric Omelette - a vibrant and nourishing way to start your day, combining protein-rich eggs with anti-inflammatory turmeric and metabolism-boosting chilli. The addition of coconut milk and coconut oil provides healthy fats that support brain function and keep you full for longer, while garlic and spring onions contribute immune-regulating antioxidants.

It's a great low-carb, dairy-free breakfast option that delivers a balanced mix of healthy fats, protein, and metabolic spices to supercharge your morning. Paired with fresh greens and a squeeze of lime, it’s a satiating, gut-friendly meal that supports overall wellbeing.

We Make This Breakfast On Repeat  

Turmeric Omelette

INGREDIENTS:

1 tbsp coconut oil
2 spring onions, roughly chopped reserving a few to serve
2 cloves garlic, roughly chopped
1 chilli, roughly chopped
1/2 tsp turmeric
6 eggs
70 ml coconut milk
1/4 tsp salt
1 tsp cracked black pepper
2 wedges of lime, to serve

METHOD:

1. In a medium frying pan on a medium heat, melt the coconut oil. Once bubbling stir in the spring onions, garlic, chilli and turmeric. Fry for 2 minutes until soft.

2. In a bowl whisk the eggs, turmeric, coconut milk, salt and black pepper together. Add to the frying pan. Cook for 1 minute until the edges look cooked. Use a spatular to pull the edges into the middle and then swirl the pan around filling in any gaps with raw egg.

3. Leave to cook for a further 2-3 minutes. With will give you a silky smooth omelette. Once the eggs are just under, fold one side of the omelette over and tip onto a plate.

4. Cut into two and serve with some wedges of lime.Serve with some bitter greens leaves and your favourite hot sauce.