Greens Omelette
This simple and light greens omelette is quick, fresh and so very healthy. It is a dish that I prepare many times a week for breakfast, lunch or dinner (depending on what I have on hand and who I am feeding - sometimes, it’s just me!). My teenage daughter Chloe loves this dish. You can adjust the ingredients to suit your tastes, and it only takes 10 minutes to prepare and cook. The beauty is to use what is in your garden or fridge. If you would like to add some meat; chorizo, streaky bacon or pancetta are lovely additions that can be fried at the start of the process. The possibilities are endless.
Serves: 3-6 people
Preparation: 10 minutes
INGREDIENTS
2 large handfuls of greens such as spinach, silverbeet, spring onions, asparagus or parsley, chopped roughly
2 tablespoons of olive oil
1/2 tablespoon butter
6 eggs, gently beaten
Sea salt and cracked pepper
1/4 cup grated pecorino or parmigiano reggiano cheese
METHOD
Gather and wash your selection of greens. Chop roughly.
Preheat a non-stick frypan, and add 1 tablespoon of olive oil. Scatter the greens in the pan and cook for 1 to 2 minutes to soften slightly. (It depends on what greens you cook to determine how long this stage takes. Use your intuition and trust the process.) Season with a tiny sprinkle of sea salt.
While the greens are cooking, grab a small bowl and crack the eggs one at a time. Gently beat the eggs with a fork and season lightly with salt and pepper.
Once the greens are cooked, add 1 tablespoon of olive oil and the butter back into the pan and allow it to sizzle through the greens.
Pour the eggs gently over the greens. Then, firmly shake and swerve the pan so the eggs cover the greens. It does not have to be perfect. But you need to be in control of the eggs at this point. Be confident!
Generously sprinkle with grated pecorino cheese and a bit more cracked pepper. Cover with a lid and allow it to cook gently until almost cooked on top. (This won’t take long at all.)
Serve immediately or at room temperature with a crisp garden salad and fresh crusty bread.
