BREAKFAST IN COLORS: Part 1. GREEN. Omelette with parsley oil, tomatoes and avocado salad

GREEN OMELETTE with parsley oil, tomatoes and avocado salad

IMG_2867.v.psd

OMELETTE

4 egg whites

1 green zucchini, finely julienned

¼ cup spinach

¼ cup green peas

¼ cup chopped fresh parsley

3 ounces cream cheese

4 tbs. Olive oil

Salt and pepper

1 sprig rosemary, for garnish

SALAD

1 avocado, chopped in cubes

2 green tomatoes, chopped in cubes

2 tbs. parsley oil

PARSELY OIL

¼ cup chopped fresh parsley

4 tbs. olive oil

Salt

IMG_2627

  1. Make the parsley oil: Heat some water in a medium pot over medium–high heat. Add a pinch of salt. When it boils, add the parsley. Cook for just 20 seconds (#bleaching). Remove the pot from the heat and place it in a bowl with ice and water. Let cool. Drain the parsley. Pulse the parsley with 4-tablespoon olive oil and salt in a food processor. Pulse until parsley become into fine particles.
  1. Make the salad: Put in a bowl the tomatoes and the avocado. Toss with parsley oil. Season with salt. Reserve.
  1. Cook the greens: Heat some water in a medium pot over medium-high heat. Add a pinch of salt. When it boils, add green peas and spinach. Cook for 20 seconds. Let cool. Chop the green peas in juliennes. Reserve.

IMG_2632.psd

  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini, salt and pepper to taste. Cook, stirring occasionally so they cook evenly, until zucchini is tender, 8 – 10 minutes. Remove from the heat.
  1. Make the omelette mixture: Whisk the egg whites, zucchini, spinach, green peas, salt and pepper to taste in a medium bowl. Stir in cream cheese to give some texture. Mix until just combined. Reserve.
  1. Heat remaining olive oil in a large nonstick skillet over medium-high heat. Add the omelette mixture. Lower the heat and cover. Cook just on one side, to make it juicier and to get the veggies well blended and until the edges set. Do NOT flip.                                                                                                          Remove from heat.

Place the omelette in a plate alongside with the salad. Garnish with the rosemary. Drizzle with parsley oil.

IMG_2643.psd

Enjoy it!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 




Deja un comentario

Tu dirección de correo electrónico no será publicada. Los campos necesarios están marcados *