Weekend recipe: scrambled eggs with celery, cherry tomatoes and avocado

2 Eggs
1/8 cup of almond milk
1 tablespoon wakame seaweed
4 cherry tomatoes
1/4 cauliflower
1/4 avocado
1 celery stalk
1/4 teaspoon of lemon juice
Olive oil
Pinch of turmeric
Pinch of coarse salt
Pinch of chili powder
Basil sprig

Soak wakame seaweed in water in advance. Chop celery and cauliflower. Divide tomatoes into four parts. Whip eggs in a bowl, add almond milk. Season it with salt and pepper, add a pinch of turmeric and mix everything well. Further, add in the egg mixture minced cauliflower and wakame seaweed. Mix it well and add salt if needed.
In the meanwhile, heat a drizzle of oil in a pan and fry celery for a couple of minutes. Season it with salt and pepper and add lemon juice. Toss cherry tomatoes into and keep sautéing for another couple of minutes. Pay attention that vegetables have to stay half-done. Place cooked celery and tomatoes on a plate.
Use the same pan to make scrambled eggs. Pour beaten egg mixture to the pan and cover with a pan lid. Cook until eggs beginning to set.
Shape the dish on a plate using a stainless-steel mold ring. Put the mixture of eggs and cauliflower into the ring, then layer with celery, tomatoes and a quarter of an avocado on top of it.
Remove the ring and decorate the dish with basil sprig.
Note: pay attention that seaweed may be very salty. Make sure not to oversalt the dish!

Text: Anastassia Khozissova
Photo: Sophie Miro @sophie_miro


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