Asparagus & Pea Omelette

Breakfast 

SERVES  1

PREP  5mins

COOK  10mins

Vegetarian, Gluten Free, Dairy Free, Nut Free

Add a few water chestnuts, bean shoots or some watercress to mix things up a bit. Sliced chilli is great too.

Ingredients:

4 asparagus spears, woody ends trimmed & cut into 1cm lengths

20g peas, fresh or frozen (defrosted)

2 eggs

salt & pepper, to taste

2 tsp coconut oil

2 tsp tamari or kecap manis (sweet soy sauce)

1 tsp sesame seeds, toasted

1/4 cup fresh coriander, roughly chopped

Method:

1 Place asparagus and fresh peas in a small bowl, cover with boiling water and set aside for 5 minutes. If using frozen peas, add at the end of 5 minutes for a minute only, drain and dry them on a paper towel.

2 Whisk eggs with 2 tablespoons of water and season with salt and pepper.

3 Heat a non-stick frypan over medium heat, add coconut oil and swirl to coat the surface. Add eggs and as mixture cooks, push it towards the centre to allow the uncooked mixture to flow through and cook.

4 When almost set, scatter vegetables over half of the omelette and fold in half.

5 Drizzle over tamari, and sprinkle with sesame seeds and coriander to serve.

Nutritional Information

Per Serve

Energy     Calories   Protein   Carbs   Fibre   Sugar   Fat       Sat. Fat
1153.3kj 275.5cal 15.3g 3.7g 3g 2.5g 21.7g 12.4g

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dale@dalenelson.com

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