Sauté the onion, garlic and red pepper for a few minutes in 1 tsp olive oil. Add in the tomatoes and sauté for 2 minutes. Stir in the spinach, coriander, and olives, cook on low for another minute or two. Season with salt and black pepper then take off the heat.

Heat 1 tsp olive oil in a moderate frying pan and pour in eggs. Allow to cook for a little while then add half the filling into one half side of the omelette. When the egg has nearly cooked, close the omelette by folding the plain side of the omelette over the filling side to form a closed pocket. Slowly move the omelette onto the plate and add the remaining filling mix to the top of the omelette, serve hot.

CARBS, PROTEIN & POTASSIUM
Less than 7 g Net Carbs
2 Protein units
Potassium