Two breakfasts: Nectarine-rhubarb smoothie & Baja omelet

Vegetarian, Gluten Free, Soy Free

2 Servings, 580 Calories/Serving

15 Minutes


  • 2 nectarines
  • 1 cup almond milk
  • 3 ounces rhubarb pieces
  • 1 tablespoon honey
  • 1 tablespoon flax seeds
  • 1 avocado
  • Fresh cilantro
  • 1 lime
  • ¼ pound cherry tomatoes
  • 4 pasture-raised organic eggs
  • 1 ounce grated Cotija cheese



Make the smoothie

  • Cut the nectarines in half; remove the pits.
In a blender, combine the almond milk, nectarines, rhubarb, honey, flax seeds, and 1 cup ice. Season lightly with salt. Blend until smooth.


Serve the smoothie

Pour the mixture into individual glasses and serve.


Prep the ingredients

  • Peel, pit, and coarsely mash the avocado.
  • Coarsely chop the cilantro.
  • Juice the lime.
  • Cut the tomatoes in half.
In a bowl, combine the avocado, cilantro, and lime juice. Salt and pepper to taste.
In another bowl, toss the tomatoes with 1 teaspoon oil; salt and pepper to taste.


Cook the eggs

  • Beat the eggs; season with salt and pepper.
In a pan over medium heat, warm 1 tablespoon butter or oil. Add the eggs; cook until just set, 2 to 3 minutes. Off the heat, top the eggs with the guacamole and cheese. Gently fold to form an omelet, then cut the omelet in half.


Serve the eggs

Transfer the omelet halves to individual plates. Garnish with the tomatoes and serve.

Nutrition per serving:
SMOOTHIE: Calories: 190, Protein: 4 g Total Fat: 6 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 4 g, Saturated Fat: 0.5 g, Cholesterol: 0 mg, Carbohydrates: 35 g, Fiber: 5 g, Added Sugar: 8 g, Sodium: 330 mg
Contains: tree nuts

OMELET: Calories: 390, Protein: 15 g Total Fat: 31 g, Monounsaturated Fat: 19 g, Polyunsaturated Fat: 4 g, Saturated Fat: 6.5 g, Cholesterol: 330 mg, Carbohydrates: 16 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 400 mg
Contains: eggs, milk

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