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Servings: 4


  • 75g grated carrot
  • 100g fresh mushroom
  • 2 tsp coconut oil
  • 1 small onion, finely chopped
  • 1 red pepper, deseeded and chopped
  • 4 large organic eggs
  • 4 tbsp almond milk
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • Himalayan Crystal Sea Salt
  • ground black pepper


  1. Grate the carrot, chop the onion, mushroom, red pepper, parsley and chives.
  2. Heat the coconut oil in a medium sized non stick frying pan and cook the onion, mushroom, pepper and carrot until soft – about 5 minutes.
  3. Beat the eggs, almond milk and herbs. season with a little salt and pepper.
  4. Preheat the grill. Pour the egg mixture into the frying pan and cook on the hob over a medium heat to set the base, then transfer to the grill to set the surface. Cool for a few minutes, then slide out of the pan and cut into quarters.

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