Spinach and Avocado Omelet

Ingredients

• 80 g Baby Spinach
• 2 Avocados
• 250 g Buffalo Mozzarella
• 0.5 bunch Chives
• 6 tbsp Olive oil
• 3 tbsp balsamic vinegar
• Salt
• Pepper
• 10 eggs
• 100 ml heavy cream

Instructions

1. 1.

   Select spinach, wash and spin dry. Peel avocados, halve, remove pits and slice into thin strips. Drain mozzarella well and slice.

2. 2.

   Wash chives, shake dry and chop into rolls. In a large bowl, mix 4 tbsp olive oil with balsamic vinegar, 2 tbsp chive rolls, a little salt and pepper.

3. 3.

   Whisk eggs with cream, salt and pepper. Heat a pan, add a little oil and add an omelet with 1/4 of the egg mixture. Fry lightly golden brown and set to solidify for about 2 minutes.

4. 4.

   Just before serving, mix spinach with avocado and mozzarella into the dressing.

5. 5.

   Place each omelet on a plate and top one half with the salad. Fold the other half over it and sprinkle with the remaining chives to serve.