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Spanish Omelette Lucy Bee Style

Preparation Time
10 minutes

Cooking Time
12 - 15 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian


  • 2 eggs, beaten
  • 2 tsp. Lucy Bee Coconut Oil
  • 1 large garlic clove, chopped
  • 1/2 sweet potato, cooked and sliced
  • 1/2 courgette, sliced
  • 3 cherry tomatoes, halved
  • 1/2 red pepper, sliced
  • 1 spring onion, chopped
  • 1/2 tsp. chilli flakes
  • Fresh dill, chopped
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season


  1. Using a heavy bottomed frying pan, sauté the garlic, sweet potato, courgette, tomatoes, pepper and spring onion in Lucy Bee Coconut Oil until soft. This will take approx 6-8 minutes.
  2. Pour over the egg mixture, chilli flakes, dill and seasoning and cook slowly until firm underneath.
  3. Next, either place the pan under a pre heated grill to cook the top of your omelette or alternatively, try to flip the omelette in the pan and cook until firm.

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