Ingredients
The following ingredients have 1 Servings
- 2-3 eggs
- 1/2 cup spinach/kale (coarsely chopped)
- 1/8 cup cilantro (chopped)
- 1-2 pinches salt
- 1 tsp ghee
- 1/2 avocado (cubed and sprinkled with lemon or lime juice)
- 2 tbsp Devi’s sauce
- 7-10 prawns
- 1/8th onion (diced) or 1 green onion (split in half length-wise and cut into 1 inch pieces)
- 1/2 green chili pepper (finely diced)
- 1 pinch salt
- 1 tsp ghee
- 1/8-1/4 cup aged cheddar cheese (shredded)
- 2 Tbsp pico de gallo or salsa (Holley made a peach, tomato, onion, cilantro salsa that we used)
Instruction
- Using a fork or whisk, whisk eggs in a mixing bowl with salt.
- Mix in spinach and/or kale and cilantro and set aside.
- In a medium-large non-stick frying pan (I prefer cast-iron) saute onions and peppers in ghee (don’t be surprised if this causes you to cough – make sure you have the fan on).
- Add prawns and salt, flipping once the edges start to turn pink. Pour into a bowl as soon as prawns are pink – you don’t want to over-cook these and have them rubbery.
- Melt another teaspoon of ghee to the hot pan and pour egg mixture in.
- Cook until eggs are basically solid with some runny bits that jiggle, then flip to cook other side.
- Remove from heat after 1-2 minutes cooking second side.
- Plate omelette, scoop Devi’s sauce onto surface of the egg, add prawns and avocado and optional ingredients.
- Eat. Enjoy. Replace blown-off doors and knocked off socks.
