PREP 5 MIN•COOK 10 MIN
An American-style breakfast sandwich that's quick to make and more nutritious than what you'd find at the local deli. Dan recommends using the freshest veg you have on hand.
Number of servings
1 tsp olive oil
50g mushrooms sliced
salt & pepper, to taste
1 medium tomato diced
4 large eggs whisked
2 tbs cheddar cheese grated
2 thin slices (40g ea) wholegrain bread (or gluten free)
1⁄4 avocado (medium)
1⁄2 cup (50g) alfalfa sprouts well rinsed
1⁄2 tsp chilli flakes
Heat oil in a small frypan over medium heat. Add mushrooms, season and cook for 4-5 minutes, stirring once, until golden.
Add diced tomato to the pan and cook for a few minutes more, to warm through. Set aside in a warm place.
Pour egg mixture into warm pan and tilt the pan to evenly coat the bottom. Cook, gently lifting cooked egg on the outer edges allowing uncooked egg to run underneath. Once almost cooked, scatter over cheese, fold in half and continue to cook to your liking. Remove from pan and cut in half.
At the same time toast the bread.
Mash avocado on toast, squeeze over lime and season to taste.
Add omelette and top with mushrooms, tomato, sprouts and chilli flakes.
Season with salt and pepper and serve.
1499 kJ / 358 cals
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