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Vegetable goodness and colourful salad brings delicious flavours to these omelettes. Great for breakfast or lunch. Eat these omelettes hot, or when cold use on sandwiches.

 

Preparation time + cooking times; 25 minutes.

Serves 3-4

 

For Omelette

 

300 g zucchini, grated 
120 g chopped avocado flesh (1 cm size)
70 g finely chopped onion or green onion (scallion)
3 large or 4 medium to small, free range eggs
2 tbs organic Apple Cider Vinegar (ACV) or lemon or lime juice
1/2 tsp level turmeric powder (optional)
1 & 1/4 tsp level ground pink himalayan salt or your choice of salt
1 to 4 green or red chillies, to your taste
1/4 tsp freshly crushed black pepper
1 tbs cooking oil

 
Method:  
In a bowl beat the eggs and add all above ingredients except the oil. Beat with fork until well combined.

Heat a nonstick frying pan over medium heat and brush with 1/2 tsp cooking oil.

Pour in a 1/4 cup (60 ml) of egg mixture for each omelette. 
Cook on medium to low heat 1 to 2 minutes.
Carefully use back of the spoon or spatula so that the runny egg mixture goes back onto the omelette and makes a nice round shape like a pancake for the edges of the omelette. Cook  until edges have set. Carefully turn the omelette and cook for another 1 to 2 minutes.

For salad
100 g watercress leaves, washed
100 g strawberries, hulled, sliced
1 to 2 oranges, peeled and segmented
1to 2 tsp organic Apple Cider Vinegar  (ACV) to your taste, or lemon or lime juice
2 tsp avocado oil or your choice of cooking oil
1/4 tsp pink himalayan salt or your choice of salt

 

Meanwhile make the salad. In a bowl gently toss to evenly coat all ingredients.


Hints & Tips:


When making the salad, it is better to have a stronger citrus flavour with the ACV or lemon or lime juice as this will cut down on the strong egg smell of the omelette.

 

Replace strawberries with any fruit; e.g., mango, any berries, watermelon, grapes.

 

For salad: Replace watercress with baby rocket leaves, baby spinach or garden salad mix.

Rinse throughly watercress, removing old leaves and thick stems. Then soak in salt water for at least 30 minutes to get rid of any parasite eggs and worms that thrive in aquatic conditions. Rinse again with clean water and drain.
 
 

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