Green Omelette with Avocado Salsa

I found this recipe in Dr Libby Weavers book Real Food Chef, The Power of Plants.

The omelette is full of baby spinach, parsley and peas and topped with avocado, tomato, red onion and seeds. I could eat this every night, it’s truly very good and takes only minutes to make really. I especially like that we grow all this ourselves with the exception of the avocado and seeds.

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Recipe is for one serving.

Omelette:

3 eggs

2 cups baby spinach leaves

1/4 cup fresh parsley

1/2 cup cooked peas

1/3 cup milk (I used nut milk)

Salt and pepper to taste.

Heat some oil, butter or coconut oil (your preference) in a non stick pan. Whisk the eggs, milk and seasonings, add the peas and parsley. The recipe suggests steaming the spinach tilled wilted but I just put it in the pan to wilt before pouring the eggs over it. While this is cooking make the salsa.

Avocado Salsa:

1 tomato, chopped or several cherry tomatoes halved

1 avocado, chopped

red or green onion to taste

chopped coriander (cilantro) optional

salt and pepper

Seeds of choice eg, sesame, pumpkin, sunflower

Mix together the tomatoes, coriander, onion and seasonings. Gently combine with avocado.

Once the omelette is cooked remove from pan to plate. Top with salsa and sprinkle desired seeds over (I used pumpkin and sesame)

Enjoy.