Mushroom Avocado Broccoli Sausage Omelet
Servings 2
Calories 329kcal
Ingredients
Pumpkin Cream Cold Brew
- 1 cup Cold brew coffee
- ¼ cup Pumpkin puree
- 2 TBSP Heavy cream
- 1 TBSP Maple syrup or sweetener of choice
- ½ tsp Pumpkin pie spice
Mushroom Avocado Broccoli Omelet
- 2 TBSP Extra-virgin olive oil
- 4 Breakfast sausage links chopped
- ½ cup Mushrooms sliced
- ½ cup Broccoli florets cut into very small florets
- 4 Eggs beaten
- Salt to taste
- Black pepper to taste
- 1/2 cup Cheddar cheese shredded
- 1 Avocado sliced
Instructions
- Make the Pumpkin Cream Cold Brew: In a small bowl or jar, mix the pumpkin puree, heavy cream, maple syrup, and pumpkin pie spice. Stir or whisk until smooth. Add the cold brew coffee to a glass filled with ice. Pour the pumpkin cream mixture over the cold brew, and stir to combine. Set aside.
- Add the olive oil in a skillet over medium heat and sauté the sausage until nicely browned, add the sliced mushrooms until they are golden brown and tender, about 3-5 minutes.
- Add the broccoli florets and sauté for 2-3 minutes until they are slightly tender.
- Pour the beaten eggs tilting the skillet to ensure the eggs cover the bottom evenly.
- Allow the eggs to cook for a few minutes until the edges start to set.
- Sprinkle the shredded cheese over the omelet. Season with salt and pepper.
- Fold the other half of the omelet over the filling and let it cook for another 2-3 minutes until the cheese melts and the eggs are fully cooked. Place the sliced avocado over top.
- Slide the omelet onto a plate and serve immediately alongside the pumpkin cream cold brew.
Nutrition
Calories: 329kcal | Carbohydrates: 11g | Protein: 7g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 45mg | Sodium: 192mg | Potassium: 125mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5271IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 1mg