Sunny side up omelette

with avocado and tomato salsa

(serves 1)

Was making brunch for myself the other day (one of my absolute favourite things to do on a free morning) and was thinking that I should try to have more vegetables like with an omelette, but still wanted to enjoy the gooey goodness of eggs sunny side up...what to do?? So I decided to try this new style of omelette, semi-inspired by the Middle Eastern breakfast tagines at Kazbah (without the lamb mince) in terms of adding in a couple spices and herbs, and so a new quick and easy brunch has been added to the repertoire!  

Prep time: 5 min

Cooking time: 10 min

Ingredients

1/4  capsicum

1/4 brown onion

3 eggs

1 tsp oregano

1/2 tsp paprika

handful of grated parmesan

1/2 tomato

1/2  avocado

1 tsp lemon juice

1 T olive oil

salt and pepper

1 piece multi-grain bread

Method

1. Finely dice the capsicum and onion.

2. Heat a saucepan on medium heat, add in ½ T olive oil then sauté half the capsicum and onion until soft and ½ tsp oregano

3. Crack in 3 eggs over the vegetables and cook on medium heat. Roll the pan around a little to spread the white thinly. Sprinkle the remaining oregano and paprika and allow it to cook on low-medium heat for 5-7 minutes until mostly cooked through.

4. Sprinkle some grated parmesan and salt on top.

5. Meanwhile, dice the tomato and cut the avocado into small squares and spoon out into a small bowl. Dress with olive oil, lemon juice, salt and pepper to taste.

6. Toast the bread and serve the eggs with salsa on the side!