Breakfast never looked so good

PREP TIME: 10 MINS

COOK TIME: 5 MINS

SERVES 2 (AS A BREAKFAST)

2 x 60g eggs

2 Tbsp water

3 Tbsp almond meal

2 tsp canola oil

1 small avocado, flesh removed

and lightly mashed

2 ripe nectarines, sliced

(see Cook’s Tip)

Seeds from 1/2 pomegranate

1/2 lime, cut into 2 wedges 1 Whisk the eggs, water and almond meal in a jug.

2 Heat half the oil in a large non-stick frying pan over medium heat. Pour in half egg mixture. Swirl pan to evenly coat base. Cook for 1-2 minutes or until mixture sets and turns golden on underside.

3 Turn crepe onto plate and repeat with remaining oil and batter.

4 Top each crêpe with avocado, nectarines and pomegranate seeds. Serve with a wedge of lime.

COOK’S TIP

You can replace the nectarines with blueberries.