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.
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
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.
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.