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, Milk
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.
