Spinach, Avocado and Cucumber Omelet

Ingredients

• Egg2 count (110 g)
• Spinach1 cup (30 g)
• Avocado1/4 count (60 g)
• Cucumber1/2 cup (60 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

   Add the spinach leaves to the mixture.

3. 3

   Step 3

   Use a non-stick pan, put half the oil and spread. Preheat over medium heat.

4. 4

   Step 4

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

5. 5

   Step 5

   In the meantime, cut the cucumber and avocado. Season with salt, pepper, remaining oil and lemon juice.

6. 6

   Step 6

   Flip using a spatula, lower the heat and cook for 2-3 minutes. Remove.

7. 7

   Step 7

   Serve the omelet folded in half on a plate. Add the avocado and cucumber salad on the side.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spinach, Avocado and Cucumber Omelet can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.