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.
Ingredients
| Amount | Measurement | Ingredient |
|---|---|---|
| 3 | eggs | |
| 1/2 | teaspoon | salt |
| ground black pepper | ||
| 2 | tablespoons | crumbled feta |
| 1/2 | teaspoon | butter |
| 2 | handfuls | baby spinach leaves or microgreens |
| 1 | tablespoon | grated mozzarella |
| 1 | wedge | lemon |
Method
1: Lightly whisk the eggs until they are pale and creamy, season with salt and pepper and mix in feta.2: Heat the butter in a frypan and add in half of the spinach leaves or microgreens. Stir over medium heat until wilted (about 30 seconds).
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.
Source
Adapted from Annabel Langbein’s Free Range in the City cookbook
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