Recipe Ingredients
For Chimichurri:
- ¼ cup parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- 1 garlic clove, grated
- ¼ teaspoon red chili flakes
- Salt and pepper, to taste
For Omelet:
- 5 eggs
- 2 tablespoons whole milk
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 1 10z bag PuraVida Fire Roasted Vegetable Mélange
- 1 oz white cheddar, shredded
- 1 avocado
Recipe Directions
- For chimichurri, in a bowl combine chopped parsley, lemon juice, extra virgin olive oil, grated garlic, red chili flakes, salt and pepper. Mix using spatula and sit aside to allow flavors to marinate while prepping and cooking omelets.
- In a separate bowl, whisk together the eggs with milk, salt and pepper.
- Melt butter in an 8-inch nonstick skillet over medium heat. Add half the egg mixture to the skillet and cook without stirring until the edges begin to set. Using a silicone spatula, push the edges toward the center of the pan and tilt pan so that the uncooked egg moves to the edges. Repeat this process until the eggs are set but still a little soft in the center, about 6 minutes.
- Fill the omelet with cheese, 2/3 cup vegetable mélange mix, and 1 tablespoon chimichurri in a line down the center of the omelet. Cook for 1 minute longer, or until eggs are mostly set but still slightly soft in the center.
- Slide the spatula around the edges on omelet to loosen it up. Slip the spatula under the eggs and use it to carefully fold the omelet in half. Use spatula to loosen it from the pan and transfer to plate.
- Top the omelet with 1 tablespoon chimichurri and sliced avocado. Repeat the process over again for second omelet and enjoy.
