California Omelette

A rich and filling omelette that, paired with a bowl of salad, makes for a satisfying lunch.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 12 pieces Egg, fresh

  • 4 spoon Parsley, fresh

  • 4 spoon Juice, lemon

  • 0.5 teaspoons Salt, table

  • 0.25 teaspoons chili sauce

  • 2 piece Avocado, fresh

  • 3 spoons Butter, unsalted

  • 170 g Fish, lobster, fresh

  • 1 twig Parsley, fresh

Steps

  1. In a large bowl, crack the eggs, add parsley, 3 tablespoons of lemon juice, salt, and chili sauce. Whisk until you get a frothy egg mixture.

  2. Wash the avocado, cut it in half, remove the pit, and scoop out the flesh with a spoon. Cut the avocado flesh into desired pieces and drizzle with the remaining tablespoon of lemon juice.

  3. Place a large pan on medium heat. Add butter and wait for it to melt. Pour the egg mixture into the pan. Cook the omelette on medium heat. Lift the edges of the omelette with a spatula to allow the egg mixture to flow underneath and cook. The omelette should be cooked but still moist on top.

  4. Sprinkle the avocado pieces and radishes over the omelette. Fold the omelette in half and cook for another 1 to 2 minutes in the pan.

  5. Transfer the omelette to a large warmed serving plate using a spatula. Garnish with parsley, cut into 4 pieces, and serve.

Nutrition Information (Per 100g)

  • Calories: 151.09 kcal
  • Fat: 10.9 g
    • Saturated Fat: 3.59 g
  • Carbohydrates: 2.29 g
    • Sugars: 0 g
  • Protein: 8.68 g
  • Fiber: 1.57 g