Omelette with avocado and cucumber salad
This is a great #WildFitSpring breakfast. You can add any veggies that are in (your WildFit) season. Jim likes his with green bell peppers and mushrooms. It is a great source of poly- and monounsaturated fats, omega-3 fatty acids and loads of vitamins and minerals. Don't freak out at the cholesterol, as dietary cholesterol doesn't impact your blood cholesterol. Did you know that?
Ingredients (for 1):
3 eggs, scrambled
1 handful of spinach
1/2 onion, chopped finely
1/2 avocado, sliced
1/2 English cucumber, sliced
1 tbs lemon juice
1 tsp linseed
salt and pepper
Method:
Make your cucumber salad first. I like to use a veggie peeler to make nice thin ribbons, but you can chop, slice it the way you prefer. Add the lemon juice and a pinch of salt. Let it marinade for a few minutes. In the meantime, slice your your avocado.
Sauté your onions and pour in the scrambled eggs, add the spinach on top and cook it on medium to low heat until edges start to firm up. Flip or fold the omelette.
Serve it with the avocado and the cucumber salad sprinkled with some linseeds to make it fancy, but also for some added fibre.