By page23
The Green Omelette
4 steps
Prep:10minCook:5min
This omelette works well as a brunch, lunch, or light supper, but I think it's a lovely dish to enjoy at the start of your day as it will leave you feeling satisfied, vibrant and ready to hit the day running. You can use whatever herbs or vegetables you have to hand - just treat this recipe as a guide. The key is to make sure you use the best-quality eggs you can, and avoid overcooking them otherwise they'll resemble rubber. Softly set in the centre, without any colour on the bottom is best.
Updated at: Thu, 17 Aug 2023 02:45:05 GMT
Nutrition balance score
Unbalanced
Glycemic Index
28
Low
Glycemic Load
4
Low
Nutrition per serving
Calories547.6 kcal (27%)
Total Fat44.5 g (64%)
Carbs16 g (6%)
Sugars7.4 g (8%)
Protein23.4 g (47%)
Sodium326.4 mg (16%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Finely slice the vegetables into slim pieces. Heat the oil in a frying pan over a medium heat and saute the veg until they are softened and almost golden.
Step 2
Meanwhile, crack the eggs into a bowl. Add the dill, salt and a little black pepper and whisk with a fork. Heat a small non-stick pan over a medium-high heat and add the butter. When the butter is bubbling, swirl around the pan and add the egg mixture. Leave to cook for about 1 minute until the eggs are set on the surface.
Step 3
Mix the lemon zest, creme fraiche, salt, and pepper into the sauted green veg, and spoon on top of the eggs. Using a spatula, fold over one half and slide onto a plate.
Step 4
Finish with black peper, a drizzle of olive oil and a sprinkle of lemon zest and dill.
Notes
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