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

  1. Wash and cut your kale and tomatoes so that they all are a similar size.
  2. Slice your avocado into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  3. Finely chop your basil and onion.
  4. Grate or slice your mozzarella and pecorino romano.
  5. Cut and squeeze your lime so you can use the juice later.

Heating Steps

  1. 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.
  2. Heat olive oil in a pan, add onion, and fry at a lower temperature for several minutes.
  3. Turn up the heat to medium and add Kale to your pan and fry for 5 minutes, stirring occasionally.
  4. Crack your eggs into a bowl and whisk well. Add a pinch of salt and pepper.
  5. Add your lime to the bowl and mix.
  6. Pour your egg mixture on top of your vegetables and heat until omelette is done.
  7. Add mozzarella and pecorino romano on top and cook until melted.

Finishing Touches

  1. Add Avocado, Basil, Sunflower Seeds and Tomatoes on top.