We have chickens and they have laid and egg each every day all through winter, even when it is - 3 degrees with snow on the ground.

This is such an easy meal to make. It is full of flavour. It helps if you have a herb garden. Herbs are so easy to grow, the herbs I planted last summer, died off over winter only to come back in Spring.

Egg Plant and Tomato Omelet Recipe

3 eggs per person - I used 12 - free range and organic is best

A large bunch of mixed fresh herbs - I used parsley, sage, lemon sage, chives and thyme. I was very generous with this.Chopped finely.

Feta - I used goats feta - this is an option

Sea salt / pepper

Filling

1 can 425gr chopped tomatoes or 4 ripe fresh tomatoes - I used a can.

1 eggplant - cut into small cubes

large bunch of spinach sliced

1 onion - halved and sliced finely

4 button mushrooms or 2 portobello mushrooms - sliced

Sea salt/ pepper

coconut oil

Method

1 - In a large pot add the tomatoes, eggplant, onion, mushrooms and (spinach this can be added now or at the end so it is partly raw.)

2 - Cook with the lid off, for about 5 - 10 minutes. Taste and season.

3 - Mix the eggs, salt, pepper and herbs together with a fork.

4 - Heat a frypan on high and melt coconut oil . Pour in a ladle or two of the egg mixture. Tip the frypan so the egg mixture spreads evenly. Cook for a few minutes and then grill of flip the omelet over. If you use 2 ladles of egg, it will make it easier to grill the top.

DO NOT OVER COOK YOUR EGG - it is best to cook it just under, as it will continue cooking as you add the hot tomato filling.

5 - Slide the omelette onto a warm plate, place a large spoonful of filling onto half of it and fold the other half on top. See the photo's below.

You can make all the omelettes one after another and then fill.

Serve - Enjoy and you could serve this with a green salad.