Australian Vegetarian Breakfast Delight: A Culinary Journey of Taste and Texture

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup rolled oats
• 2 cups almond milk
• 1 ripe avocado
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 6 large free
• range eggs
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 medium zucchini, spiralized or julienned
• 1 cup baby spinach leaves
• 1 cup mixed mushrooms, sliced
• 1/2 cup crumbled feta cheese (optional)
• Fresh ground black pepper, to taste
• 1/4 cup fresh basil leaves, for garnish

Instructions

1. In a medium saucepan, combine rolled oats and almond milk. Cook over medium heat, stirring occasionally, until the oatmeal has reached your desired consistency, about 5 7 minutes. Remove from heat and set aside. Meanwhile, in a small bowl, mash avocado with lemon juice and olive oil until smooth. Season with salt and pepper to taste. Set aside. In a large non stick skillet or griddle, cook eggs to your liking. We recommend over easy for a perfectly runny yolk. Set aside. In another skillet, sauté cherry tomatoes, red onion, and mixed mushrooms until tender, about 5 minutes. Add spiralized zucchini and cook for an additional 2 3 minutes. Stir in baby spinach leaves and remove from heat. Season with salt and pepper to taste. Assemble your breakfast by placing a bed of cooked oatmeal at the base of each plate, followed by a scoop of the sautéed vegetable mixture. Top with a slice of avocado spread over the vegetables and a perfectly cooked egg. If using feta cheese, crumble it generously on top. Garnish with fresh basil leaves and serve immediately.

Chef’s Insight

This recipe is not only delicious but also packed with nutrients to fuel your day. The combination of whole grains, vegetables, healthy fats, and protein will leave you feeling satisfied and full of energy!

Notes

For a more authentic Australian touch, consider using Australian-grown ingredients when possible.