Open Omelette with Avocado Cream
March 20, 2017 | Cooking time: 5-10 minutes
I’m feeling lazy so breakfast gets lazy too – but NEVER not nutritious. If I’m feeling tired then its all the more important for me to fuel ma badddyyy with the ULTIMATE foods. A lazy girls breakfast is an open omelette (cause fuck flipping that shit….if i flipped it and it wasn’t perfect then it would have seriously pissed me off) with broccoli, leftover roasted cauliflower, some roasted mushies (just threw them in the oven for 5 mins before hand), Tuscan kale and whipped avocado.
2 eggs, whisked in a bowl
1 tbsp coconut oil
2 cups mushrooms cut into quarters
handful of tuscan kale
any leftover veggies in the fridge that are already cooked
1/2 cup broccoli, diced
1/2 an avocado
handful of basil
1/2 lemon, juiced
- Peheat the oven to 200c. Roast the mushies in a tray for 5-10 minutes or until brown. Remove from oven.
- Meanwhile cut your broccoli and prepare your tuscan kale by removing the stems and washing it well.
- To make the omelette, heat a medium fry pan over high heat until you can feel the heat radiating off it. Add the coconut oil and it should melt immediately. Pour the whisked eggs into the pan and turn the heat to low. Add the broccoli, cooked mushrooms, any leftover veggies and kale and cover with lid. Turn heat to low and cook for 5 minutes or until kale is wilted.
- Meanwhile, to make the avocado cream combine the avocado, basil and lemon juice in a mini food processor and add 1 tbsp of water and blend. Continue to add water 1 tablespoon at a time until desired consistency is achieved. Season with salt and pepper