Omelette with Red Sauerkraut

SAUERKRAUT works well added to an omelette, providing a salty, tangy crunch and lots of good bugs for your microbiome.

SERVES 1 (220 CALORIES)

Small knob of butter or drizzle of oil 2 medium chestnut mushrooms, finely diced 2 eggs 1 tbsp Red Cabbage Sauerkraut (see above) HEAT the butter or oil in a small frying pan and saute the mushrooms for around 5 minutes or until they are soft. Beat the eggs in a bowl and pour them into the pan. Lower the heat and cook until the bottom of the omelette is starting to firm up but the top is still moist. Fold the omelette over and transfer it to a plate. Spread the sauerkraut on top and serve with ground black pepper.