| 7 | 12 | 182 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 7 min | 2 |
| 2 large | Egg |
| 1 pinch | Sea Salt |
| 1 tbsp | Oil |
| 1/2 tsp | Thyme, fresh |
| 1 tbsp | Basil, fresh |
| 125 gm | Avocado (ripe) |
| 1 dash | Black pepper |
1. Crack the eggs into a bowl and whisk, add the sea salt.
2. Heat a sauté or omelet pan over medium heat, then add the oil to the pan.
3. Once the oil is hot pour in the eggs.
4. Using a flexible spatula, lift the edge of the egg from the side of the pan and allow the wet egg to roll to the bottom of the pan.
5. When the eggs are firm, lay fresh herbs and sliced avocado on one half of the omelet.
6. Turn off heat and fold the egg over to serve. Top with black pepper to taste.
Can leave part of the avocado allotted amount to serve on the side and/or use other vegetables like button mushrooms, green bell peppers, and/or kale to a maximum of the allotted vegetable amount for dinner or lunch.
