Omelettes are quick and easy to make, and super healthy and delicious. Perfect for when you’ve been really busy and don’t have a lot of time to make dinner, or for a casual yet tasty brunch.
|ground black pepper|
|2||handfuls||baby spinach leaves or microgreens|
3: Pour the egg mixture into pan on top of the greens, tilting to spread evenly. Loosen the edges a couple of times with a spatula at the start of cooking to allow the raw egg to run into the base of the pan.
4: As the mixture sets, sprinkle with mozzarella and top with the rest of the greens. Cook until the egg is almost set (about another 1 minute), then fold in half, drizzle with lemon juice and serve.
Adapted from Annabel Langbein’s Free Range in the City cookbook