Description

This flavor combination will knock your socks off. Blow your doors off. Warning: Food this good needs to come with a warning label.

Scale

Ingredients

2–3 eggs
1/2 cup spinach/kale (coarsely chopped)
1/8 cup cilantro (chopped)
1–2 pinches salt
1 tsp ghee
1/2 avocado (cubed and sprinkled with lemon or lime juice)
2 tbsp Devi’s sauce

Prawns

7–10 prawns
1/8th onion (diced) or 1 green onion (split in half length-wise and cut into 1 inch pieces)
1/2 green chili pepper (finely diced)
1 pinch salt
1 tsp ghee

Optional

1/8–1/4 cup aged cheddar cheese (shredded)
2 Tbsp pico de gallo or salsa (Holley made a peach, tomato, onion, cilantro salsa that we used)

Instructions

Using a fork or whisk, whisk eggs in a mixing bowl with salt.
Mix in spinach and/or kale and cilantro and set aside.
In a medium-large non-stick frying pan (I prefer cast-iron) saute onions and peppers in ghee (don’t be surprised if this causes you to cough – make sure you have the fan on).
Add prawns and salt, flipping once the edges start to turn pink. Pour into a bowl as soon as prawns are pink – you don’t want to over-cook these and have them rubbery.
Melt another teaspoon of ghee to the hot pan and pour egg mixture in.
Cook until eggs are basically solid with some runny bits that jiggle, then flip to cook other side.
Remove from heat after 1-2 minutes cooking second side.
Plate omelette, scoop Devi’s sauce onto surface of the egg, add prawns and avocado and optional ingredients.
Eat. Enjoy. Replace blown-off doors and knocked off socks.

Notes

There is so much going on with this omelette from textural and flavor perspectives. Really a dish for the senses.
Though the cheese is not needed by any means, it is a welcome addition for those who are primal/lacto-paleo.
This is a pretty hearty meal. It’s unlikely that you’d need anything more with it.

Category: Omelette
Method: stove-top
Cuisine: Breakfast