3 Egg Veggie Omelette With Avocado Rose
Breakfast

3 Egg Veggie Omelette With Avocado Rose

5 Plant Points

I love to make this recipe for breakfast or lunch. With 25g of protein it's nutritious and filling and the Avocado rose is an aesthetic treat. Personally I think It makes the perfect breakfast for a slow Sunday morning. 

Ingredients:

  • 3 large eggs

  • 1 tablespoon avocado oil

  • 40g frozen edamame

  • 40g frozen peas

  • 40g frozen sweetcorn

  • Salt and pepper, to taste

  • 1/2 ripe Avocado

Method:

  1. Make the Omelette:

    • In a bowl, whisk the eggs with a pinch of salt and pepper until well combined.

    • Heat a medium non-stick pan over medium heat. Add the avocado oil, swirling it to coat the pan.

    • Pour in the whisked eggs, allowing them to spread out evenly. 

  2. Add the Veggies:

    • Sprinkle the edamame, peas, and sweetcorn over one side of the omelette.

    • When the eggs are nearly cooked, fold the omelette in half over the veggies, pressing lightly with a spatula. Cook for another minute or so, until the eggs are fully set.

  3. Make the Avocado Rose:

    • Slice the avocado half thinly. Fan the slices out into a long line, then curl the line into a circle to create a rose shape.

  4. Serve:

    • Slide the omelette onto a plate and place the avocado rose alongside. Season the avocado with a little salt, if desired.