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kirsten's sunny omelette

3-4 eggs
1/2 pint nut or rice milk
a knob of butter or coconut milk
small onion, chopped
small avocado, chopped
handful of spinach, chopped(or other green leaves)
squirt of lemon juice
6 cherry tomatoes
1/2-1 dozen leaves of bazil (depending how big they are)
freshly ground black pepper to taste

Serves 2-3 people.

1. Chop and fry onions in small frying pan until nearly soft in butter or coconut oil

2. Whisk up eggs, milk and black pepper, and pour into over onions

3. Drop avocados into pan, randomly spaced

4. Add spinach evenly around pan, drizzle with lemon juice, and gently press down into omelette mix.

5. Tear basil leaves, sprinkle evenly around pan and gently press into mix.

6. Finally add tomatoes, dropping randomly around pan.

7. When omelette has been cooking for a few minutes, and is firm on the underside but still liquid on top, remove from heat and place pan under grill to finish off.

8. When starting to brown, remove and serve with salad or on its own.

Also experiment with different fillings, such as steamed, sliced potato and chives.

Contributed by:
Kirsten Chick (formerly Santry)

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