If you’re looking to colour coordinate your dinner, then the green omelette and green salad are just the thing. I didn’t set out to intentionally make the whole meal green, it just turned out that way. It is so simple to make for those nights when your other half is out or you need something quick to fill the gap. It is incredibly tasty too – which is a bonus for quick dinners!
OK, so it’s not totally green as I did add some boiled new potatoes to the meal, but it’s still pretty green!
The omelette filling is deliciously fresh and tangy which makes a difference to the usual heavy mushroom and cheese style ones. This makes it feel a lot healthier and good for you as well as bulking up a salad too.
This recipe is for either two people for one meal or for one with left overs for the next day.
Ingredients:
8 free-range eggs
1 ripe avocado
4 spring onions, chopped
3 tbsp chilli sauce
1 lime, zest and juice
a small bunch of fresh coriander, chopped
1 tbsp olive oil
40 g fresh spinach, finely chopped
cucumber, watercress, little gem lettuce and any other green or colourful veg for the salad
Method:
Roughly mash the avocado in a bowl then add the spring onion, coriander, zest and juice of the lime and the chilli sauce, then put to the side
Heat the oil in a large frying pan
Heat the grill to high
In a large bowl, whisk together the eggs and the chopped spinach
Once the oil is hot add the egg mixture and move the an in a tilted motion to make sure the egg spreads evenly
Cook over a high heat for 3 minute as the egg begins to set
Once the bottom is set (test with a spatula) place the omelette under the grill for a further 3 minutes until the top is cooked and golden
Spoon the avocado, chilli mixture onto one side of the omelette and fold the other half over
Chop your salad and serve it on the side. You can also boil some new potatoes too if you want something more substantial.
I made this for myself when Jit was in London for the night and it was the perfect thing as it was quick so I could get on with the other things I was playing with (knitting, mainly!)
Because there is enough for two, just let the second half cool down and then pack into your lunchbox with your salad. It is delicious cold too – so you don’t need to separate the salad off for heating.
Definitely one to keep in your Pinterest boards for when you have some veg to use up, are on your own for the night or just fancy something different after the gym!
Here’s to avocados and coriander – two of my favourite things!
What are your favourite omelette fillings? Do you like them traditional or like this with a little twist?
Let me know in the comments below 🙂
- 8 free-range eggs
- 1 ripe avocado
- 4 spring onions, chopped
- 3 tbsp chilli sauce
- 1 lime, zest and juice
- a small bunch of fresh coriander, chopped
- 1 tbsp olive oil
- 40 g fresh spinach, finely chopped
- cucumber, watercress, little gem lettuce and any other green or colourful veg for the salad
- Roughly mash the avocado in a bowl then add the spring onion, coriander, zest and juice of the lime and the chilli sauce, then put to the side
- Heat the oil in a large frying pan
- Heat the grill to high
- In a large bowl, whisk together the eggs and the chopped spinach
- Once the oil is hot add the egg mixture and move the an in a tilted motion to make sure the egg spreads evenly
- Cook over a high heat for 3 minute as the egg begins to set
- Once the bottom is set (test with a spatula) place the omelette under the grill for a further 3 minutes until the top is cooked and golden
- Spoon the avocado, chilli mixture onto one side of the omelette and fold the other half over
- Chop your salad and serve it on the side. You can also boil some new potatoes too if you want something more substantial.
