Healthy Recipes: Breakfast Garden Omelette

For breakfast, you can also have a healthy omelet. Prepared well, it is certainly tasty for the whole family. This superfood omelet contains many vegetables that are detoxifying, anti-inflammatory, hormone and nutrient rich. Not only is it very quick to prepare, but the fine ingredients make it very healthy. The fried eggs make a wonderful flavor combination with the brussels sprouts. And the fresh herbs are just a perfect match.

Brussels sprouts and cabbage provide folic acid and glucosinolates, which help your body detoxify. Seaweed is full of minerals and helps bind heavy metals; avocados are loaded with healthy monounsaturated and saturated fats; and cilantro – the healthy superherb not only helps detoxify, but is a pure boon to your gut, as the healing herb relieves stomach pain and bloating, thanks to the essential oils it contains, such as linalool, pinene, and in smaller amounts, camphor and geraniol.

Ingredients for the Breakfast Garden Omelette

  • 2 large cabbage leaves, halved lengthways
  • 4 Brussels sprouts, cut and halved
  • 3 large free-range eggs
  • 5 large free-range egg whites
  • freshly ground black pepper and sea salt, to taste
  • 2 tablespoons of extra virgin olive oil
  • 6 mushrooms, sliced
  • 1/4 cup chopped fresh coriander
  • 1/4 cup chopped fresh dill
  • 1 (1/2) nori seaweed sheet (toast and then crumble)
  • 1 avocado, peeled, pitted and cut, for garnish
  • 1 teaspoon of white truffle oil (optional, for garnish)

Preperation of the Breakfast Garden Omelette

Step 1
Bring a large pot of water to a boil. When it boils, add a large pinch of sea salt. Add the cabbage leaves and brussels sprouts and blanch them for 2 to 3 minutes. Drain well.

step 2
Place the 3 eggs in a medium mixing bowl and then add the 5 egg whites. Beat the eggs together and season with salt and black pepper, season to taste.

step 3
Heat the oil in a large pan over medium heat. Add the eggs and immediately turn the heat on low. Tilt the pan several times to distribute everything evenly.

Step 4
As soon as the eggs start to set, top them with the Brussels sprouts and mushrooms. Sprinkle the cilantro and dill over the omelette. At the end, pour the crumbled nori seaweed over the omelet.

Step 5
Cover the pan and let the omelette simmer over the lowest possible heat for 5 minutes.

Step 6
Fold the omelette in half and cut it into 4 sections. Garnish each part with a few slices of avocado and a drizzle of truffle oil. Serve immediately.

You can also garnish this omelet with other herbs of your choice. For example, chives or parsley give a delicate flavor and are very healthy.

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