Green Goddess Omelette is a quick and healthy vegetarian breakfast or brunch dish. You can whip it up in no time, and it is just as delicious as a quick lunch or dinner with a salad.
2handfuls of fresh herbsI used oregano, flat leaf parsley and chives, finely chopped
salt and pepperto taste
a little coconut oil
FOR THE FILLING:
a large handful of greensI used Swiss chard leaves, but spinach would be delicious, too
grated pecorino cheese
grated lemon zest
TO SERVE:
1small avocadosliced
extra herbscheese and lemon zest (if you like)
Instructions
Make the egg mix: Beat the eggs, chopped herbs, salt and pepper in a medium bowl with a fork.
Cook the omelette: Heat a medium non-stick skillet over medium heat. Once it's hot, melt the coconut oil in it. Pour the egg mix into the hot pan and allow it to set for 30 seconds. Carefully lift the edge away a little and tilt the pan to allow some of the raw egg mixture to run underneath the omelette. Do this in a few places, then let the omelette cook for 1-2 more minutes. Don't overcook it, it should still be soft. Do not let it dry out.
Fill the omelette: Place the greens, cheese and lemon zest on one half of the omelette. Fold the other half on top and finish cooking for around 30 seconds, or until the greens are starting to wilt.
Serve: Serve immediately with sliced avocado and any extra toppings you like.
Notes
Lightly adapted from a modern way to cook by Anna Jones.