Shanai from Kids Eat by Shanai (kidseatbyshanai.com) really thinks of everything. How fantastic is this omelette sushi she has created? What a great way to incorporate more eggs into the day. It is a fantastic option for a low carb lunch, and a gorgeous serving suggestion for something a little bit different.
Recipe Tester Feedback: “I'm not an avocado fan, but this was a quick and easy recipe that had all the flavours combining beautifully to make a lovely breakfast, brunch, kid's lunch or healthy snack after school!" - Claire
No: Gluten / Nuts
Contains: Dairy / Egg
Preparation Time 10 minutes
Cooking Time 5 minutes
Makes 24 bite-size pieces
Cannot be frozen
- cream cheese - 50g
- avocado - 1/2, flesh only
- salt flakes - pinch
- pepper - cracked black, to taste
- egg - 3
- water - 20g
- ham - 4-6 slices
- Add the cream cheese (50g), avocado flesh (from 1/2 avocado), salt flakes (pinch) and cracked black pepper to the bowl. Mix Speed 4 / 10 seconds. Scrape down sides. Repeat until mixture is smooth. Set aside in the fridge.
- Wash and dry the bowl if desired; not washing the bowl will add some extra flavour to the egg, but it may add some extra colour too!
- Add the eggs (3) and water (20g) to the bowl. Combine Speed 4 / 20 seconds.
- Heat a large frying pan to really hot.
- Pour in half the egg mixture then turn the heat down low. Gently cook the omelette until it has set. You should be able to cook the omelette fully on low without having to flip it. Once cooked, remove from the pan.
- Use the rest of the egg mixture to cook a second omelette. Once cooked through, remove omelette from the pan.
- Spread over a layer of the avocado and cream cheese mix, then add a layer of ham slices (4-6) to each omelette.
- Roll the omelette into a log and cut into bite-size pieces.