50g/1¾oz sprouted seeds, such as mung bean, chickpea and lentil
50g/1¾oz alfalfa sprouts
sea salt and freshly ground black pepper
Method
Beat the eggs in a bowl with 2 tablespoons of water, then season lightly with salt and pepper. Heat the oil in a large, heavy-based frying pan over a medium-high heat, tilting the pan so that the base is covered with oil. Pour the egg mixture into the pan and sprinkle over the red pepper. Cook for about 5 minutes until the base of the omelette is golden and the egg is almost set, but still soft.
Sprinkle the sprouted seeds and alfalfa sprouts over the top and serve immediately.
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-dairy-free-superfood-omelette