Omelette with spring greens & beans
| Recipe By: | Abigail Donnelly |
| Serves: | 2 |
| Cooking Time: | 5 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 1 slice Low GI toast
- 1/4 cup dill, chopped
- 1/4 cup baby fennel
- 3 onions, thinly sliced
- 4 tbsp parsley, roughly chopped
- 1/2 cup salad spring onions, chopped
- 120 g broad beans
- 1 free-range eggs, separated
- 4 grated baby marrows, grated
- sea salt and freshly ground pepper, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Finely chop the dill, fennel, parsley and spring onions
- Blanch the broad beans. Whisk the egg whites until soft peaks form and then fold in the egg yolks
- Set aside some of the chopped herbs, then fold the rest into the egg mixture, along with the grated baby marrow. Season to taste
- Heat the olive oil in a pan over a medium heat. Pour the mixture into the pan and cook briefly
- Place the pan with the egg mixture under a hot grill until the top turns slightly golden in colour
- Spoon over the cottage cheese, scatter with the remaining herbs and serve with the broad beans on the side
- Serve on Low GI toast
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