I’m not usually a fan of too much variation in my breakfast routine. In high school I ate cereal every morning for four years, now it is usually some variation of plain eggs and bacon… fruit or a Lara bar if I am running late. That being said, I decided to mix it up a little bit last weekend and throw some green into the mix. As I mentioned yesterday, my spinach crop is coming in strong and I wanted to taste some of it. A spinach omelette isn’t strange at all, however I also had an unused avocado on the counter that was about to go bad… avocados and eggs are a slightly more daring combo. I decided to give it a try. Thankfully it turned out deliciously. I have always been hesitant about the avocados for breakfast concept but I will certainly be more open minded to it in the future. So, if you are looking to spice up your breakfast routine… go ahead and throw in some green (Pardon the rhyme)
1 small-medium avocado peeled and chopped
a handful of fresh spinach leaves
1/4 cup of shredded cheese
salt and pepper to taste
Crack your eggs into a small bowl and whisk with a fork. Stir in salt and pepper. In a small oiled pan pour in the eggs. Once the eggs have begun to cook sprinkle in your cheese and add in your spinach leaves and avocado. Once the egg is more fully cooked fold the omelette in half, finish cooking and serve.