Tomato spinach omelette pikelets

Recipe:

Paleo Pikelet -
2 banana
2 free-range eggs
2 Tbsp diced organic korean pear
1.5 tsp ground cinnamon
1 tsp ground nutmeg
2 Tbsp organic coconut butter
vco for cooking

(1) In a bowl, mash bananas with a fork. In another bowl, beat eggs till fluffy. Add banana into beaten eggs and mix and mash well.

(2) Add in diced pear, cinnamon and nutmeg.

(3) Add in coconut butter and mix well.

(4) Scope about 2-3 Tbsp using the same amount each time, onto a heated pan with vco.

(5) Pan fry both sides till brown or cooked. Let stand to cool at room temperature before adding vegetables omelette.

Made 10 mini pikelets

Adapted from: http://paleonewbie.com/paleo-apple-cinnamon-pancakes-recipe/


Tomato spinach omelette -
1 clove garlic (minced)
1 organic tomato (finely diced)
1 cup chopped organic purple spinach
2 free-range eggs (beaten)

(1) Heat up some vco on a cooking pan. Saute garlic till fragrant.

(2) Add in tomato and saute till juice slightly dry up. Add in chopped spinach and quick stir-fry till only half-cooked. Dish out and set aside.

(3) Pour in beaten egg onto frying pan and quickly swirl around to make a equally thick egg batter - use medium-low temperature. Roughly drop in cooked ingredients earlier onto the egg. Once it is slightly heated up, wrap the egg into omelette like shape. Dish out once it is set.

Made 4 thick omelettes


To set the omelette and pikelets together -
1/2 avocado

(1) Spread the pikelets with avocado.

(2) Insert omelette slices in between 2 pikelets. Serve immediately.