Omelette with sautéed Greens

Omelette with sautéed Greens

A festive twist on a classic favourite.

  • 20 Mins
  • Serves 1

  • 2 Sunny Queen Farms Free Range Eggs
  • 1/2 Bunch Broccolini
  • 1/2 cup Baby Spinach
  • 2 tbsp Parmesan Cheese, finely grated
  • 1 Baby Cucumber
  • 1 Watermelon Radish
  • 1 Lemon, squeezed
  • 2 tbsp Olive Oil
  • Salt & Pepper, for seasoning
  • Step 1.

    Heat a medium size fry pan and crack 2 eggs in a bowl and whisk together.

  • Step 2.

    Cook eggs on medium heat, lifting the edges of the omelette to allow uncooked egg to run under. When golden brown underneath, turn and briefly cook the other side. Set aside.

  • Step 3.

    Slice each stalk of broccolini in half length-ways.

  • Step 4.

    In a small frying pan, heat 1 tbsp of olive oil and sauté broccolini until just tender.

  • Step 5.

    Add spinach and a pinch of salt, and cook until just wilted.

  • Step 6.

    Remove from heat and arrange filling in the centre of the omelette. Place on a serving plate.

  • Step 7.

    To make your side salad, thinly slice radish and cucumber.

  • Step 8.

    Arrange watercress on your plate, top with radish, cucumber, drizzle with olive oil & squeeze of lemon juice.

  • Step 9.

    Top your omelette with parmesan cheese and a crack of pepper, serve.

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