Vegetable Omelette Terrine

Don’t eat breakfast????

If you’re not a balanced breakfast-eater, give it a try this week. Notice your energy and hunger levels through the day. You may be surprised how much of a boost you get from this simple change. As a bonus, eating a good breakfast helps keep insulin levels steady and cortisol down….both of which benefit you if you’re trying to lose weight!

Time poor????

This is a perfect choice to make the day before… warm and eat… or eat cold.


2 Tbsp coconut
2 courgette, cubed
1 green pepper, cubed
1 red pepper, cubed
1 onion, diced
4 tomatoes, cubed
10 eggs
1/4 cup milk
4 Tbsp grated sweet potato
2 Tbsp chopped basil
1 Tbsp fresh, finely minced parsley
Salt and pepper to taste

1. Preheat oven to 375˚F.
2.Heat the oil in a large frying pan and sauté vegetables and tomatoes (but not the herbs) until they are nicely caramelized, about 8-10 minutes.
3.Allow to cool at room temperature for a few minutes.
4.Place an empty 2-liter bread pan in preheated oven for 15 minutes (This prevents the mixture from sticking to pan). Meanwhile, in a large bowl vigorously whisk together eggs, mashed sweet potato.
5.Pour cooled vegetables into egg mixture. Add basil and parsley. Add salt and pepper to taste.
6.Carefully remove bread pan from oven, coat the interior of the pan with olive oil and pour the batter into the pan. Bake for approximately 50 minutes.
7.Set aside for 10 minutes and turn omelette out of pan onto a plate to serve.