Strip the kale leaves off the thick stems, chop them and press the garlic.

Heat the coconut oil in a pan, fry the kale with the garlic and season with salt and pepper.

Separate the eggs one at a time and beat the whites with a pinch of salt until stiff.

Mix the yolks with the coconut drink, stir in a third of the whites to loosen the mixture, then fold in the rest until streaks of white are still just visible.

Pour the mixture into the pan, cover with a lid and fry over low heat until the base is golden and the top is just firm, then turn and finish the second side.

Slice the zucchini and fry it briefly in hot oil, adding the pressed garlic, spices, sliced olives and sunflower seeds at the very end.

Serve the omelet immediately with the zucchini and olives.