You can tuck into an omelette at any time of the day in my mind 👍💪 and I often do. Given I follow a plant based eating pattern and tend to consume mainly raw veggies and fruit, an omelette is one of the few things I eat that is warm or cooked.
I do love soups in winter and of course some roast veggies 😉👍 but everything in moderation and in alignment with what works for my dosha and body needs at the time.
Butter - get a hold of some real beautiful organic butter and be so grateful for where it comes from. You can also try using ghee if that is more your style and you can get coconut based or plant based ghee now too.
This recipe is a tad higher in good fats with the avo, which actually grows most of the year in Australia so that’s cool, please know that this is good and it gives you a shiney coat!!! Ha ha ha - serious but, the fats in this one are great for hair, skin, eyes, brain, organs. It’s good ya!
I use oat milk in winter and almond milk in summer at the moment and I make my own.
If you are vegan I’ll share a tofu scramble option soon!
SERVES 1
INGREDIENTS
Butter - 10g
Eggs, whisked - 2
Milk of choice - 20ml
Avocado, sliced - 60g
Rocket - 50g
Salt and pepper
Lemon wedges - 2
METHOD
Add the butter to a medium frying pan.Whisk the eggs together with the milk.
When the butter is hot and frothy add the whisked eggs to the pan. Coat the bottom of the pan with the eggs and leave to cook.
Once nearly cooked through season with salt and pepper. Top with rocket and sliced avocado and fold the omlette in half before sliding onto a plate.
NUTRITION FACTS
Per Serving
Weight (g) 270g
Energy (kJ) 1520kj/(cals) 361cal
Protein (g) 16.8g
Total fat (g) 31.2g
Saturated fat (g) 11.8g
Carbohydrate (g) 3.6g
Dietary fibre (g) 3.3g
Sodium (mg) 166mg
(I picked this recipe up from the AF health hub too and slightly change it a little by adding turmeric and extra black pepper or some cayenne pepper if I’m feeling a touch more inflammation or need to boost my circulation)