step 1
For the avocado mixture, add Avocado (1/2) to a small bowl along with Salsa (1 Tbsp), mash with the back of a fork until well combined, then set aside.
step 2
Add Coconut Oil (1 Tbsp) to a large saucepan, followed by Garlic (1 clove) and Onions (50 g). Cook over medium heat for 2-3 minutes until garlic starts to gently brown and onion becomes somewhat translucent.
step 3
Add Sweet Potatoes (160 mL) and Yukon Gold Potatoes (50 g), stir, and cook another 1-2 minutes.
step 4
Next, add Zucchini (45 g), Kale (10 g), Bell Peppers (60 g), Chili Powder (1/2 tsp), Ground Cumin (1/2 tsp), Smoked Paprika (1/2 tsp), Salt (to taste), and Ground Black Pepper (to taste), cook another 5 minutes or until all veggies are tender. Stir occasionally throughout the cooking time.
step 5
While the veggies cook, add Eggs (2) to a small bowl, sprinkle with Salt (to taste) and Ground Black Pepper (to taste) if desired, then whisk.
step 6
Heat a small round skillet over medium heat, spray with Nonstick Cooking Spray (as needed) and add the two whisked eggs to the pan. Cook 2-3 minutes until the bottom side is cooked, then flip.
step 7
Spread 1/2 of the avocado mixture on 1/2 of the round omelet while still in the pan. Add half of the veggie mixture, along with Turkey Sausages (to taste), Shredded Cheese (to taste), and Sour Cream (to taste).
step 8
Then flip the top half of the omelet so it covers the veggies, and cook 1-2 minutes. Remove from pan.
step 9
Spray the small round skillet a second time with Nonstick Cooking Spray (as needed), add the other Eggs (2) to a small bowl with salt and pepper, whisk, then repeat the process. Cooking eggs for only 2-3 minutes.
step 10
Flip and add avocado mix, veggies, and any optional add-ins, and cook another 1-2 minutes. Remove from pan.
step 11
Once both omelets are done, garnish with Fresh Herbs (to taste), Salsa (to taste), Avocados (to taste), Pepitas (to taste), and Hemp Hearts (to taste). Serve and Enjoy!
