Vegan Avocado Miso Omelette with Wild Mushroom Quinoa and Zesty Citrus Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large ripe avocados 1/2 cup white miso paste 2 cups unsweetened almond milk 8 large eggs (for the omelette, not included in vegan recipe) 2 cups cooked quinoa 1 cup mixed wild mushrooms, sliced 1 cup cherry tomatoes, halved 1/4 cup chopped fresh parsley Zesty Citrus Salad ingredients (see recipe below)

Instructions

1. Prepare the Vegan Avocado Miso Omelette by combining avocados, white miso paste, and almond milk in a blender until smooth. Pour into a preheated non stick skillet or omelette pan and cook over medium heat for 3 4 minutes on each side, until golden brown. Remove from heat and allow to cool slightly before cutting into four wedges. In another pan, sauté the mixed wild mushrooms with a drizzle of olive oil and a pinch of salt until tender and fragrant. Add the cooked quinoa and cherry tomatoes, stirring well to combine. Season with freshly ground black pepper and set aside. Assemble the dish by placing a wedge of Vegan Avocado Miso Omelette on each plate, followed by a generous scoop of wild mushroom quinoa mixture. Garnish with zesty citrus salad and a sprinkle of chopped fresh parsley.

Chef’s Insight

The key to this dish is achieving the perfect balance of flavors and textures: creamy, savory, crunchy, and zesty. Experiment with different types of mushrooms for a unique twist on the quinoa mixture.

Notes

Be sure to use ripe avocados for a smooth and creamy omelette mixture.