Omelette with Vegetables and Herbs
This recipe is a variation of the breakfast omelette, with an assortment of fresh vegetables and herbs. Ideal for breakfast or a light meal and suitable for vegetarians.
Ingredients
- 60 g. finely chopped parsley
- 3 tbs. finely chopped spring onions
- 3 tbs. finely chopped leaks
- 3 tbs. finely chopped Cos lettuce
- 3 tbs. finely cut fresh dill
- 3 tbs. finely cut fresh mint or 5 tsp. dried mint
- a pinch of oregano
- ¼ tsp. turmeric
- 1 tsp salt
- ½ tsp. freshly ground black pepper
- 6 eggs
- 5 ½ tbs. olive oil
Method
- Put the parsley, spring onions, leeks, lettuce, dill, mint, oregano, turmeric, salt and pepper into a deep bowl.Add the eggs and 1 ½ tsp of the oil and beat vigorously with a fork to blend them.
- Heat the remaining 4 tbs. of oil over a moderate heat in a heavy, medium sized frying pan.Pour in the herb and egg mixture and spread it out evenly with a spatula.
- Cover and cook over a low heat for 8-10 minutes until the edges are fairly firm but the centre is still moist.
- Run a knife around the circumference of the pan to free the omelette, and then cut into 4 pie-shaped wedges.
- Cook uncovered for 1 or 2 more minutes gently shaking the pan back and forth. Then flip the omelette over to cook the other side until golden brown.
Serves 4