🍳 Omelette filled with spinach and avocado

Name: Omelette filled with spinach and avocado
Total time: 30 min
Yield: 4 servings
Ingredients: 80 g baby spinach; 2 avocados; 250 g buffalo mozzarella; 0.5 bunch chives; 6 tbsp olive oil; 3 tbsp balsamic vinegar; salt; pepper; 10 eggs; 100 ml whipping cream

696 kcal · 30 min · 4 servings

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Ingredients

80 g baby spinach
2 avocados
250 g buffalo mozzarella
0.5 bunch chives
6 tbsp olive oil
3 tbsp balsamic vinegar
salt
pepper
10 eggs
100 ml whipping cream

Instructions

1. Wash the spinach thoroughly and dry it well. Peel the avocados, remove the pits, and slice the flesh into thin strips. Drain the mozzarella and slice it as well.
2. Wash the chives, shake them dry, and slice them into small rings. In a large bowl, mix four tablespoons of olive oil with vinegar, two tablespoons of the chive rings, and some salt and pepper.
3. Whisk the eggs with the cream, salt, and pepper until well combined. Heat a pan, add some oil, and pour one quarter of the egg mixture into the pan for each omelette. Fry the eggs for about two minutes until they are lightly golden brown and set.
4. Just before serving, fold the spinach into the avocado and mozzarella mixture that you have previously tossed with the dressing.
5. Place each omelette on a plate and top one half with the salad mixture. Fold the other half of the omelette over the top, sprinkle with the remaining chives, and serve.

Nutrition per serving

kcal: 696
Protein: 30 g · Fett/Fat: 61 g · Carbs: 8 g