Rolled Omelette with Broccoli Sprouts and Fresh Tomato Salsa

Preparation: 15 minutes

Cooking: 15 minutes

Serves 4


8 eggs

2/3 cup milk

1/3 cup extra light olive oil

1 punnet Parilla Fresh broccoli sprouts

1 red onion, coarsely chopped

1 avocado, coarsely chopped

4 small tomatoes, coarsely chopped

cup chopped fresh coriander

1 clove garlic, crushed

2 tblspn lime juice

 

 

Combine eggs and milk in a medium bowl. Whisk until smooth. Heat a dash of oil in a small frying pan and pour in a quarter of the egg mixture. Cover. Cook over medium heat until omelette sets. Remove from pan and keep warm. Repeat with remaining egg mixture. Combine broccoli sprouts, remaining olive oil and all other ingredients in a medium bowl. Mix well. Place a quarter of the broccoli and tomato salsa on edge of one omelette, roll up carefully. Repeat with remaining omelettes and salsa. Serve immediately.