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Avocado and Kale Omelette
March 21, 2022
2 large eggs
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 chili flakes
Pinch of salt
¼ avocado sliced
Beat eggs with goats’ 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 center is still a bit runny for 1 to 2 minutes.
Flip the omelet over and cook until set, about 30 seconds more. Transfer to a plate.
Toss kale with the remaining 1 teaspoon oil, lime juice, cilantro, sunflower seeds, chili flakes, and a pinch of salt.
Top the omelet with the kale salad and avocado.
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