Herby Green Omelette
Enjoy a quick and healthy breakfast, brunch or lunch with Amelia Freer's omelette recipe, loaded with fresh herbs, spinach and peas.
Introduction
This is a super-fast breakfast, filled with fresh herby greens. It will cook in about 3 minutes, so make sure you have all your ingredients chopped and ready before you heat the pan up. Try experimenting with different herbs too: coriander, chives, basil, rocket and even mint can also work well. Just choose whatever you have to hand, growing or is in season.
Ingredients
| 2 | large eggs, preferably free-range of organic |
| Sea salt and freshly ground black pepper | |
| 2 tbsp | finely chopped fresh parsley and/or dill |
| 1 tbsp | coconut oil or light olive oil |
| 2 | spring onions, finely sliced |
| 2 | handfuls of spinach, roughly chopped |
| a handful | of peas (if frozen, pour boiling water over them in a small bowl to thaw for 5 minutes, then drain) |
Method
In a small bowl, whisk the eggs with a pinch of salt, a grind of fresh black pepper and the chopped fresh herbs, either dill or parsley (or both).
Heat the coconut oil or olive oil in a wide frying pan over a medium heat, making sure the base of the pan is coated so your eggs don’t stick. Add the eggs and swirl again so you have a thin coating – it should bubble just slightly at the edges. Keep tilting the pan to distribute the egg evenly.
Sprinkle with the spring onions, spinach and peas, cook for about 2 minutes, until the egg is almost dry, then fold over just under half of the egg to cover the greens, leaving a smile of green showing. Cook for 1 minute more, then slide the omelette out of the pan and on to your plate.
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