Ingredients
- 200 g Ardo Quinoa
- 200 g Ardo Green lentils
- 5 Ardo Half avocados
- 20 g Ardo Chives
- 50 g Ardo Spring onions
- 20 farmhouse eggs
- 100 ml cream
- Dash of olive oil
- Salt and pepper
- Harissa to taste
Allergens
Egg
Lactose
Preparation
- Beat the eggs with the cream. Season with salt, pepper and some harissa.
- Sauté the spring onions in the olive oil, add the quinoa and lentils and season. Then remove half of the quinoa and lentils from the pan and keep warm.
- Pour the egg mixture over the the quinoa and lentils left in the pan and cook gently.
- Now place the rest of the quinoa and lentils on the omelette and add some avocado slices. Garnish with the chives and fold in half.