We all get run down and tired, at these times I know I need more fresh greens in my diet. I have a small garden with perpetual spinach, rocket, kale and herbs. This tiny garden feeds me so well, I especially love rocket and all it’s cost me is one packet of seeds because it self sows and regrows rapidly everytime I snip a bunch.
Omelettes are an easy, healthy meal expecially when combined with lots of greens…
3 free-range organic eggs
1 large handful of spinach & kale (or just spinach if you have no kale)
1 large handful of rocket
1/2 an onion
1 courgette, sliced
1/2 cup of a mixture of sunflower seeds, pumpkin seeds, pine nuts, toasted
6 cherry tomatoes, halved
1/2 cup of parmesan, grated
Salt and pepper
Herbs: Sprigs of thyme or chopped parsley
Process the eggs and half of the spinach/kale with a stick blender to make a lovely green eggs mixture.
Heat a tablespoon of olive oil in a frypan and gently fry the onion till soft. Chop the other half of the spinach and kale roughly. Add to the pan with the sliced gourgettes. Fry for a couple of minutes then remove from the heat and place a lid over the pan to steam the vegetables for a few minutes. Remove all the veges from the pan and set aside.
Add another tablespoon of olive oil to the pan and heat, add your egg mixture to the pan, turn the heat down to medium and cook without stirring until firm but still soft. Sprinkle half of the parmesan over the omelette then add your vege mix and spread out. Add the halved cherry tomatoes and rocket leaves to cover. Season with salt and pepper. Fold the omelette in half in the pan, cut in half and serve. Sprinkle with the rest of the parmesan, toasted seeds and nuts, herbs and more rocket leaves.
The great thing with omelettes is that you can use any combination of vegetables that you like so try different variations.