Avocado, rocket & semi-dried tomato omelette This protein-packed breakfast omelette will keep you going 'til lunch! Breakfast Print this recipe Details Serves: Serves 2Number of ingredients: 6 IngredientsTo prep: 5 Minutes PrepTo cook: 10 Minutes CookDifficulty: Easy Nutrition per servingEnergy : 1723kJFat (total): 22.5g- Saturated Fat: 5.0gCarbohydrate (total): 27gFibre: 9gSodium: 337mg Ingredients 4 eggs Olive oil spray ½ large firm ripe avocado, stone removed, diced, plus extra to serve 55g (¼ cup) semi dried tomatoes, sliced 20g baby rocket leaves, plus extra to serve Multigrain or gluten free toast, to serve Method Break 2 of the eggs into a small bowl, add 1 tablespoon cold water and whisk with a fork until combined. Heat a medium size non-stick frying pan over a medium heat, spray with olive oil spray. Add the egg mixture, as the eggs start to cook, use a wooden spoon to carefully drag the cooked egg to the centre, allowing the uncooked egg to flow to the edges. When the omelette is almost cooked, sprinkle half of the avocado, tomatoes and rocket over one half of the omelette and season with salt and pepper. Carefully fold other side of omelette over to enclose filling and slide out onto a clean board. Repeat with remaining eggs and filling to make a second omelette. Serve topped with remaining diced avocado, extra rocket leaves and a slice of multigrain toast.
