Directions

• In a bowl, beat the eggs with a fork
• Melt the ghee in a non-stick pan over medium-low heat
• Add the eggs to the skillet and cook without stirring until the edges begin to set
• With a spatula, push the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge
• Repeat until the eggs are set but still a little soft in the center, about 4 minutes and sprinkle salt on top
• Add lettuce and sliced tomatoes in the middle and fold the omelette
• Serve with honey on brown toast, a slice of mango and a few strawberries. You can also use fruits in season