It's the broccoli that makes this dish sing. That perfect balance of fresh greens with smokey cheddar, creamy avocado, and a touch of red chile spice. Add a dollop of sour cream if you're feeling saucy!
3 large eggs
Fine sea salt or kosher salt
1 tbsp grass fed butter
1 red chile, sliced thin
1 ripe avocado, sliced thin
Smoked cheddar cheese, grated
Jackalope Organic Micro Broccoli
Extra virgin olive oil for drizzling
Flaky sea salt such as maldon
Beat eggs with a fork until smooth and season with fine sea salt.
In a large cast iron pan, heat butter over medium heat. When butter stops bubbling and starts to brown, turn heat to low and add eggs. Quickly sprinkle al over with cheddar, and lay avocado and chiles along the center of the omelette. As soon as edges begin to set, gently roll up your onelette. Remove to a plate immediately. Slice into 3/4 inch rolls and arrange on a plate. Sprinkle with more cheddar and flaky sea salt. Toss broccoli micros with olive oil and a pinch of flaky salt. Pile on top of your omelette and enjoy