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Zucchini Carrot Omelette
Here's a healthy, yet delicious and filling breakfast for little ones as well as adults.
: 3 minutes
: 5 minutes
: 2 servings
Pinch of ground black pepper
Handful dried thyme
Tsp olive oil
Ribbon the zucchini using a spiraliser or knife peeler. Repeat with the carrots.
Add the vegetables to a small frying pan (this makes the omelette nice and thick, as opposed to a thin, spread out one).
Add the eggs and gently scramble in the pan.
Flip over and cook for two minutes on the other side.
Enjoy immediately, or serve in a jar, for easy eating while travelling in the car (for a protein rich and fibrous breakfast on the go).
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