Chili omelet with avocado, cherry tomatoes & spinach salad
This spicy chili omelet with creamy avocado, sweet cherry tomatoes and fresh spinach salad delights with a subtle heat from sambal oelek and is ready in just 20 minutes.
Ingredients · Servings 2 omelets
- 1 ripe avocado
- 1 large red chili pepper
- 5 Bio-Owner (L)
- 50g baby spinach
- 125g cherry tomatoes
- 100 ml Stage
- 1 tbsp Sambal Oelek
- 4 tablespoons rapeseed or corn germ oil
- Salt
- Juice of ½ lime
Method · 20 min
- Halve the avocado, remove the pit and peel, cut the halves into thin wedges and drizzle with a little lime juice. Clean the spinach leaves and halve the cherry tomatoes.
- Halve the chili, remove the seeds, and finely dice the halves. Whisk these thoroughly with the eggs, cream, and sambal oelek, and season with salt.
- Melt 2 tablespoons of rapeseed oil in a non-stick frying pan approximately 18 cm in diameter. Pour half of the egg mixture into the pan and let it set, covered, over low heat for 1–2 minutes.
- Distribute some of the avocado slices, cherry tomato halves, and spinach over half of the omelet and season with salt. Carefully fold the omelet and slide it onto a plate. Prepare another omelet in the same way with the remaining ingredients.
Bio-Owner (L)
50 g
Baby spinach
125 g
cherry tomatoes
