Prawn Asparagus Omelette – a quick and easy meal for your mornings!
So I’ve mentioned on my blog before that when I first went paleo, I practically ate eggs every morning. I had lived and loved a life of cereals and toast and so, I just felt really clueless for what I could make.
That’s over now because I’ve finally understood that leftovers can be breakfast lol. However, I still go back to my eggs every now and then. This recipe is just one of those many eats.
If you’re a lover of prawns (like me), this omelette will suit you just fine in the mornings. It’s uber filling, enough fats and protein to keep you satiated. Plus, you can fill it with whatever veggies you have on hand. I chose asparagus and tender stem broccoli with some spinach on the side.
The beauty of this dish is that my favourite friend coconut aminos takes the taste up 10 notches. It gives off a nice Thai flare that makes the filling so tasty. Adding some nutritional yeast to the omelette gives it a nice, cheesy edge.
When making the omelette, you can choose to keep the liquid and drizzle in or over the omelette. I suggest making sure your egg is completely cooked first. Also, the measurements are really up to you, you can have more or less of the prawns/veggies as you wish.
I love how I like to pretend I’m a 5 star chef when really I didn’t know that prawns & shrimp were different. Or that eggs could have salmonella. I guess that wasn’t appropriate for this post. Well on the off chance that you don’t think so please have a prawn omelette for breakfast!
- 1 tbsp coconut oil
- 1/2 onion sliced
- ½ cup Asparagus (chopped)
- ½ cup tenderstem broccolli (chopped)
- ½ cup of cooked prawns
- 1 tbsp coconut aminos
- 2 eggs
- 1-2 tbsps nutritional yeast
- 1 tbsp coconut or unsweetened almond milk
- ¼ tsp salt (I used Pink Himalayan)
- ¼ tsp black pepper
- 1 tbsp chives ,chopped (optional)
- Pour your coconut oil into a pan on medium heat.
- Add in your chopped asparagus and broccoli, cook for 2 minutes.
- Add your prawns and coconut aminos. Cook for another 2-3 minutes.
- Once done, set your filling aside. You can choose to discard or keep the leftover liquid.
- In a small bowl, mix together your eggs, yeast, milk, salt, pepper and chives.
- Your pan should still have a little oil in it so add in your egg mixture.
- Keep on a low-medium heat and let cook for 3-4 minutes, till the top of the omelette is nearly set.
- Next, you can choose to flip the omelette to crisp the other side or once the omelette is set, add in your fillings to one half and gently fold the other half on top.
- Slide gently on to a plate, serve and enjoy!
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