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Super Green Omelette

Your usual omelette gets a vitamin boost with spinach and handfuls of herbs.

15 2
Super Green Omelette | DonalSkehan.com, Your usual omelette gets a vitamin boost with spinach and handfuls of herbs.

light-meals

Super Green Omelette

Your usual omelette gets a vitamin boost with spinach and handfuls of herbs.

Friday, November 4, 2016
US / METRIC

50g baby spinach

Large handful of chives

Large handful of flat-leaf parsley

75ml milk

4 large free-range eggs

1 tbsp sunflower oil

75g sun blushed tomatoes

50g pine nuts, toasted

1 large ripe avocado

100g rindless goats’ cheese, crumbled

Sea salt and freshly ground black pepper

1/4 cup of baby spinach

Large handful of chives

Large handful of flat-leaf parsley

1/3 cup of milk

4 large free-range eggs

1 tbsp sunflower oil

1 1/2 cups sun blushed tomatoes

3/8 cup pine nuts, toasted

1 large ripe avocado

2/3 cup rindless goats’ cheese, crumbled

Sea salt and freshly ground black pepper

Food processor

Frying pan

 

15 mins
Serves 2

My inner Dr Seuss fan gets excited at the mere thought of green eggs –even without the ham! I often make neon green spinach crêpes filled with Gruyère cheese and ham as a means to satisfy my needs but I do have a slightly lighter alternative in this super green omelette. This can easily become the vehicle for plenty of other ingredients of your choosing. Recipe from my new book Eat.Live.Go. which is available here.

Place the spinach, chives, parsley and milk in a food processor and blitz until smooth (you may need to scrape down the greens with a spatula halfway through the process).
Add the eggs and blitz again to combine, then season with salt and pepper.
Heat half the oil in a frying pan over a medium-high heat and pour in half the mixture. Tilt the pan until the mixture completely covers the base. Cook for 2 minutes until just set underneath and then add half the tomatoes, pine nuts, avocado and goats’ cheese. Fold the omelette in half and then cook for a further 2 minutes.
Repeat with the remaining mixture to make a second omelette. Serve the omelettes hot from the pan or allow to cool and chop up for a lunchbox on-the-go.
15 mins
Serves 2

Ingredients
US / METRIC

50g baby spinach

Large handful of chives

Large handful of flat-leaf parsley

75ml milk

4 large free-range eggs

1 tbsp sunflower oil

75g sun blushed tomatoes

50g pine nuts, toasted

1 large ripe avocado

100g rindless goats’ cheese, crumbled

Sea salt and freshly ground black pepper

1/4 cup of baby spinach

Large handful of chives

Large handful of flat-leaf parsley

1/3 cup of milk

4 large free-range eggs

1 tbsp sunflower oil

1 1/2 cups sun blushed tomatoes

3/8 cup pine nuts, toasted

1 large ripe avocado

2/3 cup rindless goats’ cheese, crumbled

Sea salt and freshly ground black pepper

You'll Need

Food processor

Frying pan

 

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