For the omelette:
• 3 egg whites
• Salt, to taste
• 1 - 2 broccoli florets
• A handful of spinach
• A handful of parsley
• 1 tsp ghee
• Green peas
• Stracciatella cheese (optional)

For the salad:
• Cucumber
• Baby zucchini
• Sesame oil
• Lemon juice
• Agave syrup

Instructions:
1. Blanch the spinach and parsley in hot water for 1 minute.
2. Blend the greens with egg whites, ghee, and salt until smooth.
3. Pour the mixture into a pan, add broccoli and green peas on top, cover with a lid, and cook over low heat for 5–6 minutes until the omelette rises and sets.
4. Fold the omelette in half. You can add stracciatella inside for an extra creamy texture.

For the salad:

1. Slice the cucumber and baby zucchini into thin ribbons using a vegetable peeler.
2. Dress with sesame oil, lemon juice, and a small amount of agave syrup.