Breakfast - Mushroom omelette with avocado coriander salad.

Mushroom omelette with avocado coriander salad.

The secret to making a quick yet delicious breakfast in the morning is to prepare everything you need the night before. Pre-chop onion, mushrooms and most of the salad stuff except for avocado, to keep it fresh. Then in the morning, all that needs to be done is heat a frying pan with some ghee or coconut oil and throw in onion, mushrooms and sauté on medium heat for a few minutes. In the meantime, whisk the eggs (3 whole and 2-3 egg whites, plus some sea salt) and slice avocado for the salad. Then pour the whisked eggs in the frying pan and let the whole thing cook for 5 minutes, on medium heat, or until cooked almost all the way through. Dress the salad with lemon juice, sea salt and olive oil. All up it takes 15 minutes and you have a lovely breakfast on the table.