It's not the perfect omelette but it looks pretty!
Half of a small tomato cubed
1 slice of deli turkey breast cubed
1 slice of American cheese broken in pieces
4-5 slices of red onion (you can dice this if desired)
1 Tablespoon of coconut cream
Himalayan pink salt to taste
1 leaf of radicchio
Fennel fronds as garnish
1 small Persian cucumber (cut how you like)
5 Niçoise olives
Drizzle of olive oil
Himalayan pink salt
In a small saucepan place your coconut cream and melt on medium heat. Sauté onion and tomato for a few minutes until onions reduce, stirring occasionally. Add turkey meat and cook for 1-2 minutes. Add the 2 whisked eggs to the pan so it evenly covers the bottom. After a minute or so add the cheese. Add desired salt. You can cover the pan with a top to help melt the cheese and cook further for 30 seconds. Fold your omelette and serve on radicchio with fennel garnish.