This avocado omelette with spinach & cream is very saturating. It is stuffed with healthy fats and nutrients, easily prepared within 30 minutes. In addition, this is an awesome breakfast and a good dish for preparing in advance and having it for lunch at work.
First, melt the coconut oil in an oven-suitable pan at low-medium heat on the hob and preheat your oven to 170°C
Fry onion in coconut oil for about 5 minutes, until golden brown
Next, add avocado to the pan and fry for just about 2-3 minutes while stiring
Then, add the spinach and also stir-fry it for 2-3 minutes
Pour the cream into the pan, add all seasonings and mix everything
Now, drop the eggs on top, stir everything for 1 minute and finally, put the pan into the oven for 15-20 minutes, until everything is solid
Recipe Notes
You can check if the omelette is done by poking into it with a chopstick.
If you pull out the chopstick and it is clean your omelette is done. If there are moist residues from the eggs on the chopstick the omelette needs a few more minutes.
I used frozen spinach that I thawed in the microwave before adding it to the pan.
If you use fresh spinach you don't necessarily need to precook it, but give it a few more minutes of frying in the pan.
I like to eat this dish with some cream cheese on the side.
You may also add shredded cheese on top right before you put the pan into the oven.
This recipe for stir fried ground beef and chinese cabbage is very simple. The meal is prepared in 20 minutes or less and suitable for most low carb and ketogenic diets.
This asparagus cream sauce is a clever way to reuse the stringy parts from your recently cooked green asparagus. Works with the skin of white asparagus as well. Stop wasting the nutritious asparagus leftovers, because most of the healthy stuff is directly under the skin.
