Ingredients

3 eggs, well beaten
Cayenne or black pepper
1/3 cup red capsicum
1/3 cup red onions
1/3 cup mushrooms
Handful of good quality kalamata olives
1/4 cup of flat leaf parsley, finely shredded
Freshly cracked black pepper and sea salt to taste

Method

Lightly stir-fry vegetables in extra virgin olive oil and remove to one side.

Whisk eggs with 1 tablespoon of water and add salt and pepper

Heat oil over a medium heat in a small frypan

Add eggs to pan and lightly cook

When eggs are almost cooked, add the vegetables to one side of the omelette and flip the other side over the vegetables before serving

Serves 1