Omelet with Toasts and Guacamole

Ingredients

• Egg2 count (110 g)
• Sliced Bread2 count (70 g)
• Avocado1/2 count (120 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Crack the eggs into a bowl and add a pinch of salt and pepper. Beat.

2. 2

   Step 2

   Use a non-stick pan, add oil and spread. Preheat over medium heat.

3. 3

   Step 3

   Once heated, pour the beaten eggs. Cover and cook until it sets a bit, for about 4 minutes.

4. 4

   Step 4

   Flip using a spatula, lower the heat and cook for 2 more minutes. Set aside.

5. 5

   Step 5

   While the omelet gets cooked, peel the avocado and mash using a fork until obtaining a puree. Mix with lemon juice, salt and pepper.

6. 6

   Step 6

   Serve the omelet on a plate with the toasts and guacamole.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Omelet with Toasts and Guacamole can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.