Pan-omelette with avo

Adding avo to the omelette is a great way to fill you up without including toast. This is equally delicious as a filling breakfast or light meal.

Serves 4 – 6

INGREDIENTS:

  • 45 ml (3 tbsp) Westfalia Plain Avocado Oil
  • 8 eggs, beaten
  • salt and pepper to taste
  • 8 Peppadews®, sliced
  • 60 ml (¼ cup) chopped fresh Italian parsley
  • 125 ml (½ cup) mature cheddar cheese
  • 200 g boerewors (sausage), cooked and cut into 4 cm pieces
  • 2 avocados, sliced
  • handful rocket leaves to serve

Method:

  1. Heat oil in a large frying pan. Season eggs with salt and pepper and stir in the Peppadews® and parsley. Pour into the pan. Allow eggs to set slightly, before adding the cheese and sausage.
  2. Lift the cooked egg around the edges with an egg lifter, to allow the raw egg to run in underneath. Continue until the egg is nearly cooked, but do not stir the egg.
  3. Cover with a lid for a few minutes or until the egg has just set on top.
  4. Place avo slices on the omelette and garnish with rocket and a good grind of pepper.

Kitchen tips

  1. Biltong is also delicious in this omelette.
  2. Use any flavoured avocado oil from the Westfalia range according to your preference.
  3. If preferred, use a small pan and make individual omelettes.

Posted in Mains.