Ground Flax & Chia Omelette

This recipe should really be called Egg Pancake because that’s exactly what it is. The water-soluble fibre from the flax and chia absorb the liquid in the eggs and turn it into a firm flipped patty. I LOVE IT. I have a high tolerance to spicy and I put cayenne pepper in almost everything. If you don’t care for it or are building your tolerance add less than the recipe calls for. It also tastes wonderful with herbs like thyme, basil and chives.

Ground Flax & Chia Omelette
Print Recipe
Servings Prep Time
1 person 5 minutes
Cook Time
3 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
3 minutes
Ground Flax & Chia Omelette
Print Recipe
Servings Prep Time
1 person 5 minutes
Cook Time
3 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
3 minutes
Ingredients
Servings: person
Instructions
  1. Crack eggs into a bowl and beat them with a whisk for a couple minutes until bubbles appear
  2. Add ground flax, chia, salt, pepper, cayenne pepper and mix throughout
  3. Heat a frying pan (cast iron if possible) on the stove over high heat. Once its pippin hot add the butter (it will melt quickly). Ensure it coats the entire surface of the frying pan. Add the egg mixture and let it sear for 1-2 minutes then reduce temperature to low.
  4. With a spatula flip half the omelette on to itself. Then flip it on to its other side (do not want it to burn). Apply pressure to the top of the omelette with the spatula to cook the middle.
  5. Optional: Serve with a slice of toasted sourdough bread, half an avocado and marinated sun dried tomatoes.
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