It may not look as pretty, but it definitely packs a punch! This egg omelette, avocado and rye bread breakfast provides with everything from protein, to healthy fats and slow-releasing carbohydrates and therefore makes a perfect start to your day!
It´s quick to make and uses only a handful of ingredients: egg, milk, avocado, a slice of bread and spices! Whisk your eggs with a little milk and some spices and prepare your avocado toast whilst the eggs are cooking.
Feel free to use any kind of bread you like; my favourite however is a slice of dark rye or sunflower bread. You can also use white toast, but wholemeal bread will make you feel full for longer.
For the avocado, simply mash half an avocado on top of your bread or use up any left-over guacamole you may have. I often make this breakfast when I have some of my ultimate guacamole left. Why not try that recipe and make this breakfast with the left-overs?
If you are wanting to try some other new breakfast recipes, why not try the first of my 5-minute breakfast series, my apple and cinnamon porridge or my chocolate overnight oats?
Recipe Tipps:
– For a nice and puffy omelette, only whisk the egg lightly. I feel if it isn´t whisked completely it puffs up more in the frying pan.
– Keep the other half of the avocado fresh by keeping the stone in, drizzling it with some lemon juice and then wrapping it tightly with clingfilm. Make sure the clingfilm is completely in contact with the avocado so that no air can get to it, as that will make it turn brown. That way it´ll be perfect to use later on for another recipe, for example, you could use it top this delicious mixed bean chilli with.
Egg Omelette with Avocado and Rye Bread
Recipe
Ingredients:
- 2 M eggs
- 1 tbsp milk
- ½ medium avocado (or 2-3 spoons of left-over guacamole)
- 1 slice of rye bread
- Salt, pepper, smoked paprika and mixed dried herbs (e.g. herbs de provence)
Method:
- Add a little olive oil or low-calorie spray oil to a medium frying pan and set over a medium heat.
- Crack the eggs into a bowl along with the milk and whisk. Season with salt and pepper, a little smoked paprika powder and some mixed dried herbs.
- Pour the omelette mixture into the frying pan once it´s hot and leave to cook.
- In the meantime, half your avocado and scoop the flesh out of one half. Spoon it straight onto your bread and mash it on top with a fork. Then grind some salt and pepper over it.
If you are using shop-bought or leftover guacamole, simply spread 2-3 spoonful’s over the slice of bread. - Once the omelette has almost cooked through completely, flip and fry for another minute or so to brown the other side.
- Remove the omelette from the frying pan and place onto your prepared avocado bread.
- Season with a bit more salt and pepper if necessary and enjoy!
