200 g Ardo Quinoa
200 g Ardo Green lentils
5 Ardo Half avocados
20 g Ardo Chives
50 g Ardo Spring onions
20 farmhouse eggs
100 ml cream
Dash of olive oil
Salt and pepper
Harissa to taste


Egg, Milk


  1. Beat the eggs with the cream. Season with salt, pepper and some harissa.
  2. Sauté the spring onions in the olive oil, add the quinoa and lentils and season. Then remove half of the quinoa and lentils from the pan and keep warm.
  3. Pour the egg mixture over the the quinoa and lentils left in the pan and cook gently.
  4. Now place the rest of the quinoa and lentils on the omelette and add some avocado slices. Garnish with the chives and fold in half.
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