Omelette With Basil
Ginny
As easy as cracking an egg and loading your favorite ingredients on top!
People: 1
25 min
Ingredients
0.5
Avocado
15 leaf
Basil
2 Egg
Eggs
40 grams
Kale
0.75 tbsp
Lime
30 grams
Mozzarella
0.75 tbsp
Olive Oil
0.5
Onion
30 grams
Pecorino Romano
3 tbsp
Sunflower Seeds
0.5
Tomatoes
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Prep
- Wash and cut your kale and tomatoes so that they all are a similar size.
- Slice your avocado into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
- Finely chop your basil and onion.
- Grate or slice your mozzarella and pecorino romano.
- Cut and squeeze your lime so you can use the juice later.
Heating Steps
- Toast sunflower seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
- Heat olive oil in a pan, add onion, and fry at a lower temperature for several minutes.
- Turn up the heat to medium and add Kale to your pan and fry for 5 minutes, stirring occasionally.
- Crack your eggs into a bowl and whisk well. Add a pinch of salt and pepper.
- Add your lime to the bowl and mix.
- Pour your egg mixture on top of your vegetables and heat until omelette is done.
- Add mozzarella and pecorino romano on top and cook until melted.
Finishing Touches
- Add Avocado, Basil, Sunflower Seeds and Tomatoes on top.
