Mediterranean Style Omelette & Avocado Toast

Anytime I make something with kalamata olives, I will immediately name the dish "Mediterranean" because I can okay. This morning I decided to romanticize my life by making this exquisite omelette and fancy avocado toast. I seasoned the omelette with sofrito seasoning from Trader Joe's and added Maldon salt and fresh parsley to my avocado toast. If you guys don't know what sofrito seasoning is, it's an aromatic blend of crispy onions, sun dried tomatoes, sea salt, garlic, parsley, red peppers and more. It adds such a fresh, delicious taste to your food and gives it that, "Mediterranean" feel. If you're a fan of omelettes and love tomato, spinach, and olives, make this delicious and easy omelette for your next breakfast. If you're deciding to have someone special over soon, wink wink, I suggest you chef this recipe up for them the next morning. Did someone say, brownie points***? Okay, I've had too much coffee today, let's get to the recipe!

Yields: 1

Prep time: 5 minutes

Total time: 15 minutes

This recipe is dairy free and vegetarian.

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Ingredients:

1. Egg whites (4 large egg whites)

2. 1 tomato

3. Spinach

4. 6-8 kalamata olives (pitted)

5. Salt and Maldon salt if you have it

6. Black pepper

7. Sofrito seasoning

8. Extra virgin olive oil

9. Fresh parsley to garnish

10. ½ avocado

11. 1 piece of sourdough

12. Hemp seeds to garnish

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Instructions:

1. First, toast your piece of sourdough bread and finely slice ½ avocado.

2. Have your tomato and spinach finely chopped and the kalamata olives chopped in halves.

3. Grab a medium sized frying pan and drizzle in ½ TBSP of olive oil. Once it simmers, add in the tomato, spinach, and kalamata olives.

4. Season with salt and ½-1 TSP of sofrito seasoning. Mix well, and let them sauté on medium-high heat for up to 5 minutes - or until you see the tomato and spinach cooked well.

5. Remove them from the frying pan onto a separate plate.

6. Clear the pan of any leftovers and drizzle in ½ TBSP of olive oil. Have your egg whites whisked with salt in a separate bowl and pour them in once the olive oil has simmered.

7. Allow the omelette to cook and use a rubber spatula to get the liquid on top to cook well. What I do is lift the pan on its side a little and put the spatula underneath a well cooked area and get the liquid to drain down to the side. Keep using your spatula to run along the sides to ensure the omelette is cooking evenly and not burning.

8. Once the omelette has no more liquid, flip it onto a plate. Add the tomato, spinach, and olives onto one side and fold it the omelette in half.

9. Then with your avocado toast, add your sliced avocado onto the toast and season with Maldon salt, black pepper, and hemp seeds. Garnish with fresh parsley.

10. Plate together and enjoy!