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Mini Omelettes

Super easy and can really use up all those veggies that you find in the fridge!


  • 3 Eggs
  • ½ Cup of Spinach
  • 1 Small Tomato
  • 1 TBSP of Fresh Basil
  • 1 TBSP of Coconut Oil


  1. Pre-heat the oven at 350F/175c. Coat a muffin tray with coconut oil to avoid sticking.
  2. Whisk together the 3 eggs. Chop up the spinach, basil and tomatoes.
  3. Pour the egg mixture into 3 different muffin cups. Then add a little bit of the vegetable mixture in each cup leaving about 1 cm empty at the top.
  4. Bake in the oven for 18 minutes.