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–+ servings

Feta & Avocado Breakfast Sandwiches

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Serves: 6 servings
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes

Ingredients

  • 6 English muffins
  • 2 avocados
  • 1/2 cup grape tomatoes, sliced

Herb Omelette

  • 6 eggs
  • 1/2 cup cottage cheese
  • 1/4 cup feta cheese
  • Handful parsley and cilantro, chopped
  • 2 tbsp chives
  • 1/4 red onion, diced
  • 1 cup chopped kale
  • Olive oil
  • Salt u0026 pepper

Directions

  1. Add the eggs and cottage cheese to a blender and blend until smooth. Transfer to a bowl and mix in the feta cheese, chopped parsley, cilantro and chives and a pinch of salt u0026 pepper.
  2. Heat a large pan with olive oil on medium heat then add in the diced red onion and kale. Saute for about 2-3 minutes until the onions soften.
  3. Pour in the egg mix then lower the flame to a medium low. Cover the pan and let the eggs cook for about 4 minutes before flipping, then cook for another 3-4 minutes until cooked through. If preferred, you can also scramble the eggs.
  4. Once the eggs are ready, let them cool slightly then divide the omelette into 6.
  5. Assemble your english muffins with avocado slices, the omelette, sliced tomatoes and some salt and pepper. Cover the english muffins then wrap each sandwich in parchment paper or foil.
  6. Store the wrapped sandwiches in a sealable bag or an airtight container. Keep stored in the freezer for up to 1 month.
  7. To reheat: microwave from frozen for 1 minute, then bake on 350 F for 5-6 minutes. You can also microwave them fully for 2 minutes on high, but the oven adds a nice crisp!