| 8 | 12 | 265 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 7 min | 2 |
| 3 large | Egg |
| 1 tbsp | Soy milk, unsweetened |
| 1 pinch | Sea Salt |
| 1 tbsp | Avocado oil |
| 1/2 tsp | Thyme, fresh |
| 1 tbsp | Basil, fresh |
| 1/2 avocado(s) | Avocado (ripe) |
| 1 dash | Black pepper |
1. Crack the eggs into a bowl and whisk with soy milk, 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
Nutritional Highlights:
Eggs
are a high quality protein, they are a great source of omega 3 if printed on the carton label
Avocado
are an excellent source of "good" fats that help keep you full longer
Thyme
flavonoids in thyme increase its antioxidant capacity
| Meat Alternative | 0.9 |
| Vegetables | 0.5 |
