The Green Omelette

Hate eating greens? Here’s a nice way to sneak them in your food that is easy to make and delicious to eat.DSC_0095-01Prep time: 5 mins | Cooking time: 10 mins | Makes one large omelette for two people

Ingredients:

  • 3 eggs, preferably organic or bought from farms in your locality
  • A small handful of baby spinach leaves, with the soft stalks attached
  • A small handful of baby coriander leaves, with their stalks intact
  • 7-8 mint leaves
  • 4-5 green onion stems, roughly broken into smaller pieces
  • 1 green chilli
  • 2 garlic cloves
  • 1 small onion
  • 1 tablespoon of olive oil or coconut oil
  • Half a teaspoon of salt
  • A pinch of cumin powder
  • A pinch of ginger-garlic powder
  • Half a teaspoon of peri-peri powder
  • 7-8 drops of Worcestershire sauceDSC_0094-01

Method:

Break the green onion stems into smaller pieces and rinse them under cold water to get rid of the sticky slim coming off them.

In an electric mixer (I used a Magic Bullet), blend the spinach leaves, coriander leaves, mint leaves, onion stems, garlic, green chilli and beaten eggs. The mix should be smooth and very liquid.

Chop the small onion into thin slices and fry in a pan with olive or coconut oil till they turn brown on the side.

Stir in the salt, cumin powder, ginger-garlic powder, peri-peri and Worcestershire sauce to the egg mixture in the blender and combine.

The onion will be fried by now, so drop the egg mixture into the pan and reduce the heat. Swirl the mix around using a spatula to ensure the fried onion is spread evenly. Cover with a lid and cook for 6-7 minutes on medium heat.

Check if the sides of the omelette have turned slightly brown. It will be firm enough to flip to the other side with a spatula now.

If you think it has a chance of breaking in the flip, use a plate to turn the omelette to its other side. Cover and cook for another 3-4 minutes on low heat or till it’s done.

Serve with a toasted slice of multigrain bread and some lightly sauteed tomatoes.

Happy cooking!DSC_0098-01

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