Vegetable Omelette w Avocado & Rocket

My courgettes are growing wild so I'm using them in every meal I can. It helps that I do LOVE courgettes! This omelette is highly nutritious being packed full of vegetables, protein-rich eggs and served with a healthy dose of greens and avocado. It makes a perfect breakfast, lunch or light meal. If you have leftover roasted vegetables such as pieces of pumpkin or kumara, they would be a great addition - just add them at the same time as the tomatoes.

Vegetable Omelette with Avocado and Rocket

Serves one adult or 2-3 little people

1 Tbspn olive oil
2 spring onions, sliced
1 courgette, cut into small pieces
Pinch coarse iodised sea salt
Freshly cracked black pepper
4 cherry tomatoes, halved
2 free-range eggs
Small handful crumbled feta
Fresh basil and coriander leaves, optional

To serve:

Half an avocado and a handful of greens such as rocket or baby spinach
Lemon juice and olive oil to drizzle (optional)

Pre-heat the grill setting in your oven and heat the little olive oil in a small pan. Add the spring onions, courgette, salt and pepper and fry gently for 5 minutes.
Add the tomatoes and cook for 1-2 minutes. Meanwhile, whisk the eggs gently in a small bowl.
Pour the whisked eggs over the vegetable mix and ensure all of the vegetables have been covered with egg. Cook over a low heat for 5 minutes or until the bottom is set.
Transfer the omelette under the grill to cook the top of the omelette. Half way through, take the omelette out and sprinkle over the feta. Place back under the grill for a further minute or until just set.
Top with fresh basil, coriander and more black pepper. Serve with avocado and rocket drizzled with a little lemon juice and olive oil.