Perfect for quick breakfast, luch or dinner – with great anti-inflammatory kick.

Serves: 1


  • 2 eggs
  • 1 Tbsp psyllium husk or ground flaxseed (optional)
  • 1/2 tsp ground turmeric
  • 1/2 tsp paprika
  • Himalayan salt, ground pepper
  • 1 tsp coconut oil


  1. In a bowl, combine all ingredients (except coconut oil) and beat well.
  2. Melt coconut oil in small frying pan over medium heat.
  3. Pour in mixture and cook. Flip when browned on first side and cook for another 1-2 minutes.
  4. Turn heat off and let omelette sit for 1 minute.
  5. Serve with your favourite extras on top – resh spinach, avocado, diced tomato, red onion, pesto…