Ingredients
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2 Egg(s)Or 3 eggs
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1/4 of Avocado
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1 tbsp. of Sauteed mushrooms
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1 tbsp. of Chives
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1 tbsp. of Parsley leaves
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1 tbsp. of Sun-dried tomatoes
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1 tbsp. of Ghee
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to taste Salt
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to taste Grounded black pepper
Directions
Here is my reproduction of an omelet we tried at KLYO, a café in the center of Vienna. This café’s tables are placed on the terrace of the famous Urania Observatory, which provides a stunning view of the Danube Canal as well as some shade and a breeze on a hot summer day. On top of that, you can enjoy delicious food and cocktails.
The Power Omelet at KLYO surprised us with nicely combined fried eggs with avocado, sun-dried tomatoes, and greens. The original omelet is made with slices of cooked chicken, but we added sauteed mushrooms. You can do it both ways and all together. The omelet is made in thin portions and flipped while frying the whole thing. It is also important to put enough oil (ghee or olive oil) to make a crispy crust.
What I also agree with is its name, Power Omelet. It’s a combination of protein, healthy fats, vegetables and greens. It’s a real energy booster, perfect for breakfast before a busy day!
Have a good morning and Bon Appétit!
Today's visits: 1.
Steps
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1
Done
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Mix the eggs with a fork until smooth and season them with salt and black pepper to taste. |
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2
Done
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Heat ghee or olive oil in a small frying pan. Put the avocado slices, green onions and sun-dried tomatoes and let them lightly fry. Now add the sauteed mushrooms and greens. Spread the vegetables evenly on the bottom of the pan. Next, pour eggs as a thin layer over them. Fry one side until golden brown, then turn and fry the other side. Serve the omelet at once. |
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3
Done
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To make flipping an omelet easy and successful, you can first cover the frying pan with a large flat plate, flip the omelet onto it and then carefully place it back into the frying pan. |
