Three-egg vegetable omelette
Ingredients
- 1 tsp Extra virgin olive oil 0.2oz
- 1 head Cauliflower small wash and slice florets 9.3oz
- 4 tsp Dried mixed herbs 0.2oz
- 1 cup Swiss chard shredded 6.2oz
- 2 oz Roasted red peppers cut into strips 2oz
- 3 large Eggs 5.3oz
- 2 handfuls Baby spinach 1.7oz
- 3 medium Green onion thinly sliced 1.6oz
- 1 tbsp Sesame seeds toasted 0.3oz
- 2 tsp Hot sauce or sriracha sauce 0.4oz
Steps
- Preheat oven to broil.
- Heat the oil in a medium oven-safe, non-stick frying pan with a lid over medium heat. Add the cauliflower. Sprinkle over 2 teaspoons of the dried mixed herbs. Add 2 tablespoons of water to the pan, cover and cook for 3 to 4 minutes, turning until lightly golden. Stir in the Swiss chard and ¾ of the roasted red pepper.
- In a bowl, whisk the eggs, 1 tablespoon of water, and remaining dried mixed herbs until well combined. Pour egg mixture over the vegetables in the pan, shake the pan to allow the egg to run to the base. Reduce the heat, cover and cook for 5 minutes until the egg is almost set. Transfer to the oven and broil for 1 to 2 minutes until center is firm.
- Slide the omelette onto a board. Top with spinach, remaining roasted red pepper, green onions, and sesame seeds. Drizzle with hot sauce. Cut into wedges, divide between two plates and serve.