• 1 tsp coconut oil

• 2 eggs, beaten lightly

• ¼ avocado, sliced

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• Heat 1 tsp coconut oil in a small non-stick frying pan over medium heat.

• Combine the whisked eggs and parsley in a bowl. Season with salt and pepper.

• Add whisked eggs to the frying pan and cook for 1-2 minutes, or until the omelette starts to bubble and the egg sets. Using a spatula, flip and cook for another 1-2 minutes, until the omelette is golden on both sides.

• Transfer the omelette to a plate and serve with mixed greens, sliced avocado and a sprinkle of sesame seeds.

• Serve with 1 slice of sourdough rye bread, toasted