Avocado and prawn omelette

Have you tried making these yet? Tell us how it went in the comments section below!

INGREDIENTS

12 .
  •  

YIELDS

4 servings
  •  

PREP TIME

25 min
  •  

DIFFICULTY

Med .
  •  

Ingredients

  • 8 eggs
  • ¾ cup (180ml) pure cream (or water)
  • 1 cup mixed herbs, chopped (we used chives and parsley), plus extra to serve
  • 1½ tbs ghee
  • 3 spring onions, finely chopped, plus extra thinly sliced to serve
  • 2 zucchini, cut into rounds
  • 1 garlic, crushed
  • ¾ cup frozen peas
  • 2 cups leafy greens, such as baby spinach or chopped silverbeet
  • 12 medium cooked wild prawns, peeled and cleaned
  • 1 avocado, cut into wedges
  • Thinly sliced green chilli & lime wedges, to serve

Directions

  1. Set an oven grill to medium-high. Lightly whisk eggs, cream (or water) and herbs together in a bowl and season.
  2. Heat ghee in a 22cm ovenproof frying pan over medium heat. Add spring onion and zucchini and cook, tossing regularly, for 2 minutes. Add garlic and peas, stir to combine and cook for a further minute, then add spinach and cook for a minute more until just wilted.
  3. Pour in egg mixture. As it begins to set at the edges, use a spatula to draw the cooked egg towards the centre (without breaking it up), allowing the uncooked egg to run towards the edges. Cook for 2-3 minutes until base and sides are starting to firm up, then place under the preheated grill and cook for a further 3-4 minutes until puffed and firm
  4. Top omelette with prawns, avocado, chilli and extra herbs and spring onion and serve with lime wedges.
Nutrition (per serving): Calories 1995 kj, Fat (saturated) 18 g, Carbohydrate (total) 6 g, Protein 28 g, Sodium 370 mg.

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