Cooking Instructions
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Step 1
For the avocado mixture, add
Avocado (1/2)
to a small bowl along with
Salsa (15 g)
, mash with the back of a fork until well combined, then set aside.
Step 2
Add
Coconut Oil (15 mL)
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 g)
,
Ground Cumin (as needed)
,
Smoked Paprika (1 g)
,
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!
