Grounding Turmeric Omelette

Breakfast

Serves: 1 Prep: 00:05 Cook: 00:10

INGREDIENTS
2 free range egg(s)
1 tablespoon(s) coconut milk (from carton)
25 g cheddar (or tasty) cheese grated
1/2 tablespoon(s) butter
1/4 onion (red) finely sliced
2 tablespoon(s) coriander (fresh) stems finely chopped and leaves roughly chopped
2/3 cup(s) kale de-stemmed and leaves finely shredded
1/2 teaspoon(s) turmeric (ground or fresh)
1/4 avocado(s)
salt & pepper to taste

METHOD
1. Add eggs, coconut milk, cheese and salt and pepper into a small bowl and whisk together until
combined. Set aside.
2. Melt butter in a small frying pan or skillet on low-medium heat. Add in the red onion and sauté
until softened, about 5 minutes. In the last minute, add in coriander stems, kale and turmeric and
sauté until fragrant and kale has softened.
3. Pour egg mixture into pan, on top of onion and kale. Allow eggs to cook for 2 minutes, until set.
Fold over half the omelette and continue cooking for another minute. Transfer to a plate, and
serve with avocado and sprinkle over coriander leaves.

NUTRITIONALS

Energy Calories Protein Fibre Fat Saturated Fat Carbs Sugar

1697.2kj 405.5cal 19.7g 3.3g 33.5g 15.2g 5.3g 4.1g

NF GF P V PE G PR