Emma Ellice-Flint’s Open Omelette with Greens
Packed with protein, this quick and easy-to-make omelette provides your gut microbes with beneficial prebiotic fibre and your body with a great satisfying lunch. If you’re someone who needs a fast lunch, consider making these vegetables the night before, ready to use.
- 2 (200g) courgettes, diced
- 4 (80g) tenderstem broccoli or 6 (120g) asparagus spears
- 2 handfuls (60g) chopped kale, chard, cavolo nero or British seasonal greens
- 2 large (50g) spring onions, chopped
- 2 tbsp fresh herbs, such as torn basil or tarragon
- 1 tbsp extra-virgin olive oil
- 4 large eggs, lightly beaten
- 2 heaped tbsp (40g) goat feta cheese
- Salt and pepper
- Cut each tenderstem broccoli in half horizontally along the stem. If using asparagus, break off and discard the woody end from the asparagus spears (generally 1/3 of the stem end). Cut the asparagus in half, then cut each in half lengthways horizontally.
- Put the olive oil into a small sized frying pan on a medium heat.
- Add the vegetables and fry for a couple of minutes until the greens are just beginning to wilt.
- Tip the vegetables onto a plate, and add a small handful of fresh herbs to these greens.
- Pop the frying pan back on the heat. Pour half the eggs into the pan and cook until they just begin to firm up, then tip half the vegetables back in, and scatter over half the feta to warm and soften in the residual heat.
- Tip out onto the plate and season with salt and pepper.
- Repeat the above step with the remaining ingredients.
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