Avocado Omelette for a Healthier Breakfast
This great tasting avocado omelette is one of my favorite ways to start the day. It’s full of healthy ingredients that really fill you up and get you going.
Eggs are an excellent source of complete protein, potassium, phosphorus, selenium, zinc, vitamin A, choline and folate. They also provide a much more consistent and longer lasting energy than toast or cereal for breakfast.
There’s a lot of nutrition packed into this avocado omelette recipe, but you may not want to include all of the ingredients suggested, depending on your personal taste.
That’s ok. I think of this recipe as my ultimate healthy omelette with everything, but feel free to change it up and make it your own.
- 2 organic, free range eggs. Free range eggs have been shown to be better nutritionally to caged eggs and are much more humane for the chickens that produce them for only a small amount more.
- Half an avocado, sliced. If you’re unsure about adding avocado to this omelette read about it’s many healthy benefits here.
- A couple of shiitake mushrooms. Chestnut or portobello mushrooms can be used instead, but shiitake are very good for you and really work well in this omelette recipe.
- 1 spring onion, chopped.
- 2 teaspoon of fresh parsley or 1 teaspoon of dried parsley.
- 1 clove of garlic, crushed or finely sliced.
- A quarter of a teaspoon of turmeric, preferably a high curcumin version. This bright orange spice actually goes very well in egg dishes and turmeric has exceptional health benefits.
- A small amount of goat’s milk feta cheese. Goat’s milk cheese has a strong and tangy flavor so you don’t need that much. It is also healthier to use in your omelette than regular cheese.
- A sun-dried tomato, chopped.
- Cold-pressed avocado oil for gentle frying.
- Cracked black pepper and Himalayan pink salt to taste.
How to Make an Avocado Breakfast Omelette
- Start with a small amount of avocado oil in a small frying pan. Add the chopped spring onion and let it lightly fry on a low heat.
- Slice up the mushrooms and semi dried tomatoes and mix them in. Now’s a good time to turn on your grill as well.
- Whisk your eggs in a bowl with a fork until they are all blended up. Add the turmeric, parsley, cracked pepper and crystal salt and crumble in the feta before whisking the mixture again.
- If you would like your avocado omelette to really rise up you can add a dash of organic cream, but I don’t use it anymore and think that the feta is enough.
- Add the garlic to the pan with the mushrooms, spring onions and tomatoes and stir it in. As good as the smell is, you really don’t want to heat garlic for too long or you can lose many of its health-promoting compounds.
- On top of the mushroom and onion mix, throw in the sliced avocado. Make sure they are spread out rather than clumped together, then immediately pour the whisked eggs over the top.
- Now you can turn the hotplate up to medium heat and let the omelette cook for around a minute and a half. Once the edges are just starting to look solid, take the pan off and put it under the grill on medium until it rises up nicely.
- It’s best to keep any eye on it so it doesn’t go too far. Just the slightest browning is good.
- Once your avocado omelette has risen, take it out and give the pan a little shake to loosen it, then fold it in half onto a serving plate.
- Sit down and enjoy it as soon as you can for a delicious, satisfying and energizing start to the day.
Please share this recipe with any friends you think might enjoy it. There’s also much more on just how nutritious avocados really are if you need any extra motivation to make up this healthy avocado omelette for breakfast.
Photo : dollen