garlic cloves, chopped
avocado, halved and sliced
black olives (not the ones in vinegar)
chopped up parsley
Whisk the eggs in a bowl and set aside.
Add ¾ of the parsley to the egg mixture.
Heat the butter in a pan on medium heat. Sauté the garlic, then add the shallots and cook until slightly brown. Set aside.
Now add the eggs mixture to the pan and let cook for 3-4 minutes. Spread the shallots and garlic evenly over the eggs and transfer to a plate.
Add the avocado, olives, and the remaining parsley to one side of the omelet. Fold over and serve.
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