For this recipe, you'll need a Sunbeam Mini Snack Press & Grill.
You will need:
- 50g cottage cheese
- 2 large eggs
- Ground black pepper
- Pinch of oregano
- Garlic/onion powder (optional)
- 1 chicken sausage
- ½ avocado, sliced
- tbsp hummus vegetable oil for greasing
- Sriracha
- Rocket leaves
Let's make it:
Step 1:
Heat up your Mini Snack Press & Grill brush both plates with a little oil.
Step 2:
Place the cottage cheese and 1 large egg into a mini chopper or personal blender.
Step 3:
Add some ground black pepper, the oregano and a little garlic/onion seasoning if required.
Step 4:
Whizz until smooth. Pour in the egg mixture, close the lid.
Step 5:
Whilst this is cooking, warm a serving plate and tear a piece of foil.
Step 6:
Once the 3 minutes has elapsed, carefully remove the protein omelette from the snack maker using a silicone spatula.
Step 7:
Place this onto your warmed plate, cover loosely with the foil.
Step 8:
Add the chicken sausage to the snackmaster and close the lid, cook for approx 4 minutes, turning occasionally to evenly brown.
Step 9:
Remove the sausage and wipe the plates with clean kitchen paper, adding a light brush of oil.
Step 10:
Crack the egg into a separate cup or directly onto the bottom plate of the snack maker, tilt the snack maker to encourage the egg white into all 4 corners of the hot plate.
Step 11:
Allow to cook for approx 1 minute. Gently close the lid for a further 30 seconds (for a runny egg yolk or an additional 30 seconds for a firmer consistency).
Step 12:
Whilst this is cooking, top your protein omelette with the hummus, avocado slices and sliced chicken sausage, add a drizzle of the sriracha.
Step 13:
Carefully remove the cooked egg from the snackmaster placing this on top of your brunch stack, top with a small handful of rocket leaves.
