Golden vegetable omelette
Ingredients:
serves 2-3
6 eggs
1 tbsp extra virgin olive oil
2 cups chopped spinach
1 cup chopped mushrooms
1 garlic clove
1/2 white onion
1 bunch of asparagus
1 tsp turmeric
1 tsp mixed herbs
Salt and pepper to taste
Add ons:
1/2 avocado
1 handful of rocket
How to:
In a mixing bowl, gently crack the eggs and give a good whisk with a fork until combined. Add in the turmeric, salt, pepper and mixed herbs, then leave to the side.
Prep your vegetables by gently rinsing under cold water and pat dry. Chop them up into small cubes.
Melt 1 tbsp of extra virgin olive oil in a frying pan over a medium heat and start by sautéing the onions for 5 minutes.
Next, add the garlic, mushrooms, asparagus and cook for 5 minutes. Add in the spinach and give a stir to gently wilt down. Once slightly wilted, add in the egg mixture making sure it is evenly spread out in the pan, forming an omelette. Cover with a lid and cook on medium heat for 6-8 minutes until fully cooked through.
Turn off the heat and leave to cool for 2 minutes. Cut it in half or quarters and serve onto a plate and pair with half an avocado or a dollop of hummus and a handful of rocket.
Image from Pinterest.