After playing around with some classics and then with some "interesting" experiments, i woke up to an inspired good-mood morning and this idea came to me - an avocado frittata.
Use 4 eggs, half on a avocado, some green peas, cherry tomatoes and some fresh oregano.
Lightly beat the eggs with some sour cream, salt and pepper.
Melt some butter in a hot pan and add the eggs, cook them on low heat for about 3 - 4 minutes. Add the fresh oregano and cover.
Boil the peas and keep them apart.
When the bottom is gets crispy and brown, add the avocado, the peas and the cherry tomatoes. Cover and cook for about 3 minutes more.
When the omlette is firm, take it out from the pan, serve with a splash of olive oil.
I accompanied this frittata with some baked beans, pan fried tomato and apple, and served it on top a buttered whole grain toast, you should use your favorite brunch sides.