This is one of my most favorite breakfast dishes and it literally takes less than five minutes to make. The colors of the eggs, radishes, and shoots feel like Springtime, which makes me a happy girl. I like to eat mine with high-fiber GG crackers, but it would also be delicious with a crusty piece of toast. Hope you’ll give my Open-Face Omelette a shot and let me know what you think. As always, don’t forget to post pics and tag @livlight_ and #livlight.pen-
- 1/2 tsp coconut oil
- 2 eggs
- 1/4 cup almond ricotta (I use Kite Hill)
- 1/4 avocado
- 1/4 cup pea shoots
- 2 radishes, sliced thinly
Whisk eggs until well combined. Heat coconut oil in a medium skillet. Add eggs and swirl in pan constantly going around the edge with a rubber spatula until it has set and cooked through. Carefully slide onto a large plate and top with small dollops of ricotta and top with pea shoots, avocado, and radish. Serve with one piece of toast or 4 GG crackers.