When I finally got around to making something for breakfast (brunch really), I was hungry!
So I made an avocado and cilantro omelette with a slice of toast made from sprouted-grain bread and butter, and a few slices of blood orange. It was a hearty meal that helped me get going for the rest of the day.
2 tablespoons milk
1/4 teaspoon garlic powder
1/8 teaspoon ancho chili powder
Salt and pepper to taste
1 teaspoon light olive oil
1/2 avocado sliced
1/4 cup chopped cilantro
1/2 teaspoon fresh lime juice
Sriracha sauce to taste
Stir together eggs and milk, add garlic powder, ancho powders, salt and pepper. Heat olive oil in large non-stick frying pan. Pour in egg mixture and let it spread across the bottom of the pan. Let the omelette cook until bottom is slightly solid. Gently flip to let the other side cook. Turn out omelette onto a plate, hot side down. Place avocado and cilantro across half the omelette then sprinkle lime juice across the filling. You can add another dash of ancho powder, salt and pepper on the filling if you like. Fold the other half of the omelette over the filling and garnish with a little more of the cilantro and drizzle with the sriracha sauce.
(Hint: If your avocado isn’t quite ripe, you can cut it in half, remove the pit and microwave it for about 30 seconds. This will soften it a little and loosen some of that great creamy avocado flavor.)