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OPEN FACED OMELETTE

Omelettes and frittatas are brilliant for adding extra vegetables to your diet and making the most of seasonal produce and leftover bits of cheese. Always use good quality free range or organic eggs - the humble egg is packed with high quality protein, minerals such as selenium, zinc, iron and copper, and a great source of vitamin D, and vitamins B6 and B12.



INGREDIENTS (for one) 3 eggs, whisked 1/2 courgette, sliced 1 small pepper, cored and sliced 50g spinach 30g goat's cheese, sliced 3 slices of Parma ham (optional) 1 tsp olive oil










RECIPE

  1. Heat a non-stick pan and add the olive oil.

  2. Sauce the peppers and courgette until softened.

  3. Add the spinach and cook until wilted.

  4. Pour in the whisked eggs and swirl around the pan until the vegetables are covered.

  5. Arrange the goat's cheese on the eggs.

  6. Cook for 2 minutes until the bottom of the omelette is set.

  7. Flash under a hot grill for 45 seconds or 1 minute until the cheese is melted.

  8. Season well and top with the slice of Parma ham if using.

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