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Easy Egg Avo Omelette

by Caleb Ford |

2 Cups Finely Chopped Spinach

1 Finely Chopped Button Mushrooms

3 Free Range Eggs

1 – 2 Sprigs Finely Chopped Fresh Thyme

Grass Fed Butter or Extra Virgin Olive Oil

1 Diced Avocado

Pinch Sea Salt

Pinch Pepper

Optional - Chilli Sauce


  1. Whisk eggs briskly with a fork until mixed well.
  2. Add chopped spinach, chopped mushroom and thyme to egg mixture then gently stir.
  3. Put butter or oil in a pan over a medium heat.
  4. Pour omelette mix into pan and cook until it begins to set and brown.
  5. Either flip or place under the grill of an oven to get the top side brown.
  6. Place omelette on plate and top with diced avocado, sea salt, pepper and a dash of chilli sauce to serve.

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