Epic green omelette
Fridge clean-out green omelette by Hannah Lewry
| Serves: | 1 |
| Cooking Time: | 10 minutes |
| Prep Time: | 5 minutes |
Ingredients
- 2 T olive oil
- 2 t butter
- 3 large free range eggs, beaten
- 3 baby marrows, grated
- 3 – 5 baby leeks, sliced
- Asparagus spears, to serve
- Wedge of lemon to squeeze
- Woolworths Jalepeno Atchar, to serve
- Fresh basil, to serve
- Fresh parsley, chopped to serve
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
1. Pan fry the asparagus in olive oil and finish with a squeeze of lemon juice. Remove from the pan and set aside.
2. Pan fry the leeks until vibrant and just softened. Remove from the pan and set aside.
3. Clean the pan with a kitchen towel so you have a nice, clean non-stick surface for your omelette.
4. Melt butter in the pan with a dash of olive oil, combine the leeks and egg mixture and pour into the medium hot pan, allow to fry for a few seconds.
5. Sprinkle over cheese and leeks with fresh herbs, carefully fold over your omelette as the edges start to set.
6. Serve hot with Asparagus and a dollop of crème fraiche and jalepeno atchar.
2. Pan fry the leeks until vibrant and just softened. Remove from the pan and set aside.
3. Clean the pan with a kitchen towel so you have a nice, clean non-stick surface for your omelette.
4. Melt butter in the pan with a dash of olive oil, combine the leeks and egg mixture and pour into the medium hot pan, allow to fry for a few seconds.
5. Sprinkle over cheese and leeks with fresh herbs, carefully fold over your omelette as the edges start to set.
6. Serve hot with Asparagus and a dollop of crème fraiche and jalepeno atchar.
You’ve got the veggies, now you need eggs!
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