Serves 2
150g spinach
1 garlic clove
4 eggs
A handful of fresh herbs, such as basil or parsley
Half a small onion or 2 spring onions, roughly chopped
A small handful of grated parmesan or mature cheddar
Sea salt and black pepper
2 tsp coconut oil or ghee, for frying
Sliced avocado, tomato and a few sprigs of watercress, to serve
1 Place the spinach, garlic, eggs, herbs, onion or spring onion and cheese in a food processor, season and blend on high until the spinach is broken down.
2 Add the coconut oil or ghee to a large frying pan over a medium heat. When it’s hot, pour in half the egg mixture. Use a spatula to pull the edges of the omelette in slightly from the sides so that more of it has direct contact with the pan. When nearly cooked through, after 5 minutes, fold one side over and slip out of the pan onto a plate.
3Repeat with the rest of the mixture to make the second omelette. Stuff with sliced avocado, tomatoes and handfuls of watercress to serve.
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Extracted from Good + Simple by Jasmine and Melissa Hemsley, published by Ebury Press. Buy from the Times Bookshop for £22.50 (RRP £25), free p&p, on 0845 2712134; timesbooks.co.uk