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Category Breakfast Lunch/ Dinner Snacks Dessert Tea
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Description Ingredients: 2 ripe avocados, diced 1 cucumber, diced 1 small red onion, finely chopped 1 small tomato, diced Fresh cilantro (coriander) leaves, chopped Juice of 1 lime or lemon Salt and black pepper to taste Veggie Omelet Ingredients: 4 large eggs 1 small onion, finely chopped 1 small tomato, finely chopped 2 tbsp chopped fresh coriander leaves Salt and black pepper to taste 2 tbsp ghee Instructions: For Avocado Salad: In a large mixing bowl, combine diced avocados, cucumber, onion, tomato, and chopped cilantro. Squeeze the lime or lemon juice over the salad and gently toss everything together. Season the salad with salt and black pepper according to your taste. Cover the bowl with plastic wrap or a lid and refrigerate the salad while you prepare the veggie omelet. For Veggie Omelet: In a separate mixing bowl, beat the eggs with a fork until the yolks and whites are well combined. Add chopped onions, tomatoes, and coriander leaves to the beaten eggs. Season the mixture with salt and black pepper according to your taste and give it a good mix. Heat 1 tbsp of ghee in a non-stick pan over medium heat. Pour half of the egg mixture into the pan and spread it evenly to form a thin layer. Cook the omelet for 2-3 minutes or until the bottom is set and golden brown. Carefully flip the omelet to cook the other side for an additional 1-2 minutes. Slide the cooked omelet onto a plate and repeat the process with the remaining egg mixture and ghee. To Serve: Take the chilled avocado salad out of the refrigerator. Cut the veggie omelet into quarters or smaller pieces, as per your preference. Arrange the veggie omelet pieces on a plate alongside the avocado salad.
Ingredients:
Veggie Omelet Ingredients:
Instructions: For Avocado Salad:
To Serve:
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