Omelette with Goat Cheese

Break the six organic eggs into a large bowl and beat them together well. Add a pinch of turmeric and mix thoroughly into the egg mixture. Slice the two spring onions into thin rings and halve the two handfuls of cherry tomatoes. Crumble the soft goat cheese into small pieces so it's ready to use.

Place a frying pan on the stove and heat the two teaspoons of coconut oil in it. Once the oil is warm, add the halved cherry tomatoes and sliced spring onions. Cook everything together for about two minutes. Next, pour the beaten egg mixture evenly over the vegetables in the pan. Reduce the heat to low and let the omelette set gently.

Wait until the top of the egg is almost completely set. At that point, distribute the sixty grams of goat cheese over one half of the omelette. Use a spatula to gently fold the other half of the egg over the cheese. Let the folded omelette cook for another minute in the pan so the goat cheese melts slightly.

Slide the warm omelette carefully from the frying pan onto a plate. Season the dish to taste with Celtic sea salt and serve immediately.