Maple Cinnamon Crunch Quinoa Granola
6th April 2015
Avocado Egg in a Basket
6th April 2015
Ingredients
- 1 medium apple, peeled, cored and thinly sliced
- 2 tsp pure agave/maple syrup
- 1/2 tsp ground cinnamon
- 2 large organic pastured eggs
- 2 tbsp almond milk
- Himalayan crystal seasalt and pepper
- 1 tsp coconut oil
- 3 tbsp grated hard goats cheese
- 2 tbsp toasted walnuts, roughly chopped optional
Servings:
Instructions
- Place the apple slices in a small, nonstick skillet over medium-high heat. Cook until they soften and start to brown, about 5 minutes. Add the maple syrup and cinnamon, toss to coat, cook for another 30 seconds then remove from the heat. Set aside.
- Separate the eggs placing the whites in one mixing bowl and the yolks in another. To the yolks add the almond milk and a pinch of salt and pepper, whisk to combine.
- With a handheld mixer or whisk, beat the whites just until soft peaks form.
- Fold the egg whites into the yolk mixture. Melt the coconut oil in a 5 inch, non-stick pan over low heat. Add the egg mixture to the pan and cook for 3 minutes. Sprinkle the cheese over the top, layer on the cooked apples and cover the pan. Cook for another 5 - 6 minutes or until the eggs are set and the bottom is golden brown. Slide the omelette onto a plate and fold the one half of the omelette over the other. Serve immediately with the chopped walnuts on top if desired.
