Karine Allouche Salanon
Breaking Fast with a ✨Veggie Omelette
Updated: Jun 27, 2020
When I think on my 3 top breakfasts this omelet is one of them for sure. Its full of flavors, colors and nutrients.
Ingredients: ( Serves 2 portions )
Eggs / 4 units Finca Higueron
Brocoli / 1/4 cup Finca Manantial
Champignon mushrooms / 2 med units Valentine produce
Goat cheese / 50 grs Aprisco La Hortensia
Tomato / 1 small unit Finca Higueron
Zuchinni / 1/4 of a small unit Finca Higueron
Basil / 1/2 roll Finca Higueron
Spinach / 1/4 roll Finca Higueron
Himalayan Salt / as needed Solar
Black pepper / as needed Finca Agroecologica El Encanto
Coconut oil / as needed Productos de coco punta lagarto
Vegan Spicy sauce Spicy life
Mix eggs, salt and milk and set aside.
Cut into juliennes the sweet pepper and onion. Slice the mushrooms and zuchinni. Cut the brocoli thin and small.
Sautee this veggies with one spoon of coconut milk, add spinach and basil at the end and cover. Set aside.
Place half of the eggs mix on a pre heated pan , let it dry enough to be able to turn it, when done, put veggies on half of the omelette, then the slices of tomato and cheese on top of that.
Cover with the other half of the omelette on the pan that does not have veggies on. I love to add a side of avocado as so can see on picture🥑
** Vegan / GF Option : Sautee veggies and add greens at the end. Do not add salt, just pepper. Try the option of mixing tahini, or an other nut butters ( Mandry's Snack or Blue Ginger) with a bit of soy sauce or tamari and put on top instead of cheese. Enjoy with homemade corn tortillas for an amazing V/GF breakfast💖 By Maria Aragon