John Myers
Colorful Omelets
The perfect colorful omelets recipe with a picture and simple step-by-step instructions.
- 1 Fresh avocado
- 200 g Sour cream 10% fat
- 2 tsp Lime juice
- Salt and pepper
- 2 Roasted peppers
- 4 Stems Parsley
- 1 Bed Cress (garden cress)
- 5 Eggs
- 2 tsp Oil
- 6 Discs Roast beef cold cuts
- Halve the avocado, remove the stone and spoon the pulp out of the skin. Put the sour cream and lime juice in a tall container and puree finely with a blender.
- Preheat the oven to 100 degrees (fan oven 80 degrees). Finely chop the parsley leaves and cut half of the garden cress. In a bowl, whisk both vigorously with the eggs, season with salt and pepper.
- Heat 1 teaspoon oil in a non-stick pan. Add half of the egg mixture and let it set over medium heat. When the omelette is almost completely thickened, turn and fry for another 1/2 minute. Keep warm between two plates in the oven Prepare the second omelette in the same way.
- Cut the roasted peppers into large pieces. Brush the omelets with the avocado cream, top with paprika and roast beef. Cut off the remaining cress and sprinkle over the omelets. Fold the omelets from one side and serve.
Facebook Comments