- 2 eggs
- 1 tablespoon [15 mL] water
- 1/4 teaspoon [1 mL] salt
- 1 tablespoon [15 g] butter
- 1/2 peeled well-ripe avocado, sliced
- 3 thin slices tomato
- 1/4 cup [60 mL] alfalfa
- 2 tablespoons [30 mL] plain yogurt
- 1 tablespoon [15 mL] chopped nuts [optional]
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- Beat together eggs, water ans salt.
- Melt butter into an 8-inch [20-cm] frypan, until hot.
- Pour in beaten eggs mixture [mixture should set immediately all around the outside].
- Delicately push set eggs towards the centre of the frypan, leaning frypan from time to time to let unset eggs flow on the outside of the frypan, until still wet on top and of a creamy look.
- Reserving 2 avocado slices, arrange remaining avocado slices, tomato slices and alfalfa on top of half of the omelet.
- Fold omelet over; slide omelet onto a plate.
- Decorate omelet with reserved avocado slices and plain yogurt; if desired, sprinkle all over with chopped nuts.
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