Spring time open omelette
September 28, 2016 | Cooking time: 15 minutes
Yep it’s that time again! ASPARAGUS SEASON!!! I have been longing for these babies for agessss and it’s so exciting that I can finally have them in my breakfast!
This colourful, open faced omelette just screams spring time with all the colour and freshness
2 organic free range eggs
1tbsp coconut oil
1/2 tsp Turmeric
1/4 head cauliflower, cut into small florets
1/2 bunch asparagus
1/2 head broccoli, cut into florets
1 tsp paprika
A handful of parsley, chopped
1/2 Avocado to serve
lemon wedge to serve
chilli flakes to serve
rocket to serve
Preheat the oven to 200c and lay the cauliflower, asparagus and broccoli onto the baking tray. Spray with coconut oil and sprinkle with paprika. Bake for 10-15 minutes or until golden.
Once veggies are cooked, turn the oven off and leave veggies in the oven to stay warm.
Place a pan over a high-heat jet and let it warm. Meanwhile whisk 2 eggs and turmeric in a bowl until combined.
Once you feel heat radiating off the pan, add the coconut oil and swirl around until covering the surface. Pour the egg mixture into the pan and turn to low heat. Cover with a lid, checking the eggs until cooked all the way through.
You should then be able to slide the omelette straight off the pan onto a plate.
Top with veggies, parsley, lemon, avocado, rocket and chilli.