Ingredients
- 1 tbsp. goat’s cheese
- Pink of salt
- 2 tsp. extra virgin olive oil
- 1 cup chopped kale or spinach
- 1 tbsp. lime juice
- 1 tbsp. chopped coriander
- 1 tsp. sunflower seeds
- Pinch of chilli flakes
- Pinch of salt
- ¼ avocado sliced
Method
- Beat eggs with goat’s cheese in a blender or small bowl. Heat 1 teaspoon oil in a small non-stick pan over medium heat.
- Add the egg mixture and cook until the bottom is set and the centre is still a bit runny for 1 to 2 minutes.
- Flip the omelette over and cook until set, about 30 seconds more. Transfer to a plate.
- Toss kale with the remaining one teaspoon of oil, lime juice, cilantro, sunflower seeds, chilli flakes, and a pinch of salt.
- Top the omelette with the kale salad and avocado.
