Green omelette

Say!

I like green eggs and ham!

I do! I like them, Sam-I-am!

And I would eat them in a boat.

And I would eat them with a goat…

And I will eat them in the rain.

And in the dark. And on a train.

And in a car. And in a tree.

They are so good, so good, you see!

Dr Seuss – Green eggs and Ham

 

The first time I ever heard of a green omelette, (before my studious Sam-I-am education) was from a Indian guest at my present work place.

He is very health conscious and had eaten a similar omelette at an overseas hotel.

He explained how to prepare it the way he liked it, so I have created my own version of this.

Yes, it does look like something the Incredible Hulk would eat, but it is actually very fresh in flavour, light and healthy.

 

Ingredients:

1 tbsp basil leaves

1 tbsp Italian parsley leaves

1 tbsp coriander leaves

¼ cup spinach, stem removed, roughly chopped

2 tbsp milk

4 egg whites

1 small green chilli, seeds removed, finely chopped (optional)

¼ cup baby peas

6 baby asparagus

1 courgette

1 tbsp butter

1 spring onion, thinly sliced

2 tsp cream cheese

Salt and black pepper

 

Method:

Ensure that the herbs and spinach are thoroughly washed and dried. Blend the herbs, spinach and milk with an electric hand blender until it is a green emulsion.

Add the egg whites and chilli and whisk through.

Using a peeler, shave the courgette into ribbons. Peeling the courgette, (skin on) from top to bottom.

Heat a small skillet with the butter; add the peas, asparagus, and courgette ribbons. Toss until well coated with the butter and the vegetables are just heated through. You still want a bit of crunch and texture, so do not cook for too long. Keep the vegetables on the side.

Heat an omelette pan with a drizzle of olive oil. Once the pan is of a medium heat add half of the omelette mixture. As the omelette starts to cook on the edges, using a plastic spatula pull the edges toward the centre of the pan. Do this about three or four times while the egg mixture is still runny. Once the pan is again covered with the runny egg mixture you can start topping with you warm courgette ribbons, asparagus, and peas.

Season with salt and pepper.

Place the omelette on a warm plate, (so it does not get cold too quickly), top with the spring onion and a teaspoon of cream cheese.

Makes 2 omelettes or 1 large one

Tip: you can use the whole eggs, but the colour will not be as vibrant if only using the egg whites


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