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Omelette With Deconstructed Guacamole
An appetizing and healthy breakfast to power up even a Sunday.
Prep Time: 00:10
Cook Time: 00:10
salt to taste
2 tbsp worth chopped sweet or red onion
1 - 1.5 tbsp olive oil per omelette
5 - 2
cloves garlic, chopped or paste (optional)
For deconstructed guacamole
1 avocado, divided and sliced
4 - 5 tbsp worth feta crumbles, divided (optional, can use vegan substitute)
6 - 8 cherry tomatoes, halved or sliced
salt and pepper to taste (optional)
sweet thai chilli sauce or sriracha to top (optional)
1For the omelette, pour olive oil in a pan and heat over medium-high.
2In a cup or bowl, beat your eggs and add salt and sweet onion to form a mixture.
3When pan is heated, pour this mixture and let it cook over medium for 2-3 minutes.Try lifting a little with a spatula to see if it looks ready, then flip and cook for another 2-3 minutes.
4When ready, fold into half and add to a plate.
5For deconstructed Guac, you could prepare this before or while you wait for one side of your omelette to be cooked.
6Place avocado slices over omelette and sprinkle feta cheese all over.
7Sprinkle salt and pepper according to taste.
8Top with Thai Chilli Sauce as desired.
9Enjoy your lovely meal!
I usually make my omelettes a little flavorful by adding some cumin, onion, spinach and tomato. It adds more life to plain old omelettes! You could also turn this into a breakfast wrap if you like.
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