Perfect any time of the day!

Ingredients –

45g diced chicken breast (optional)

3 eggs

½ spring onion chopped

1tsp chives, chopped

5 asparagus spears

Handful of watercress

Handful of spinach

Directions –

1. Cook the diced chicken breast in a little coconut oil and set aside.
2. Crack the eggs into a bowl and whisk lightly, add the spring onion, spinach and chives then season with salt and pepper.
3. Pour mixture into a hot pan, adding the cooked chicken and heat for 3-5 minutes.
4. Steam the asparagus over boiling water for 5 minutes.
5. Serve the omelette piping hot, with the steamed asparagus and watercress salad.

Can also be kept in a Tupperware box in the fridge and served cold for a handy quick lunch.