Fitness breakfast with omelette, avocado and broccoli
Ingredients
- 40 g baby spinach
- 1 avocado
- broccoli florets, optional
- 5 eggs
- 50 ml whipping cream
- 3 tbsp olive oil
- salt, to taste
- pepper, to taste
Utensils
- pot
- sieve
- tumble dryer
- knife
- whisk
- bowl
- pan
- spatcher
Instructions
- Blanch the broccoli florets in hot salted water for about 3-4 minutes.
- Rinse with cold water.
- Clean the spinach and spin dry.
- Mix the olive oil with balsamic vinegar, salt and pepper and add to the spinach.
- Half the avocado, den Remove the core and cut the halves into small pieces.
- Whisk the eggs with cream, salt and pepper.
- Divide the egg mixture into two portions.
- Fry each in a pan with a little oil until lightly golden brown and allow to set.
- Each omelette Place on a plate.
- Top one half with spinach, broccoli florets and avocado.
- Fold the other half over.
- Season the omelet with salt and pepper to taste and serve.
