Mushroom & Bacon Omelets with puy lentils, spinach and avocado salad
Ingredients
Omelette
- 3 turkey bacon or normal small lean bacon rashers
- 60g/1/2 cup of sliced mushrooms.
- 1 whole egg
- 5 egg whites
- 1/4 cup (60 ml/2 fl. oz.) unsweetened almond milk
- 1-2 tsp. (5-10 ml/0.2 fl. oz.) extra virgin coconut oil
- Pink Himalayan salt and pepper, to taste
Puy lentil salad
- Add 1 tbsp of puy lentils
- Dice half an avocado into cubes
- Chop 5-10 cherry or plum tomatoes
- Add all elements together, add fresh basil leaves, splash of olive oil, salt, pepper and squeeze of lemon juice to serve.
- Handful spinach leaves
Instructions
- Heat some oil in a pan and sauté the mushroom and diced bacon for a few minutes.
- Remove mushrooms & bacon from the heat.
- In a bowl, whip together the egg, egg whites, almond milk and seasoning.
- Pour the egg mixture into another pan and cook on both sides.
- Once done, place the omelette on a plate.
- Place the sautéed mushrooms and bacon in the centre and fold the omelette over.
- Enjoy!
