Ham Broccoli Avocado Omelet

Prepare the ingredients per the instructions above. Put ice and water in a bowl to blanch the broccoli later.

Steam or Blanch the Broccoli: Fill a pot with about 4 inches of water. Bring the water to a boil over high heat. Once boiling, place the broccoli florets in. Boil the broccoli for about 4 - 6 minutes, or until it is tender but still bright green. You can test doneness by piercing a floret with a fork; it should be tender but not mushy. Then drain.

Shock the Broccoli: Immediately transfer the broccoli to the bowl of ice water to stop the cooking process. Let it cool in the ice water for the same amount of time it was in the boiling water (2 - 3 minutes). Remove the broccoli from the ice water and drain well. Pat dry with a paper towel if needed.

Heat olive oil in a non-stick skillet over medium heat. Add the ham and cook until browned a little.

Add the mushrooms and cook for about 3 - 4 minutes, until they start to soften.

Add the broccoli to the skillet. Cook for another 2 minutes until heated through.

Pour the egg into the skillet, tilting the pan to spread it evenly. Season with salt and pepper to taste.

Cook for about 2 - 3 minutes, or until the eggs are mostly set. Add the cheese and gently fold the omelet in half and cook for another 1 - 2 minutes.

Toast the bread then spread with jam.

Make the Latte: Heat the chai concentrate and milk in a saucepan. Simmer on low for 4 - 5 minutes, stirring occasionally.

Pour the heated chai latte into a French press or use a frother or whisk. Place the lid on the French press and move the plunger up and down 20 times. Make sure to hold onto the lid as you move the plunger. The chai latte will double in volume. Alternatively use a frother or whisk by hand until the latte doubles in volume. Pour the chai latte into mugs. Add sugar to taste if needed. Dust with cinnamon.

Serve the omelet garnished with avocado slices on top, toast, and chai tea latte.