#loveyourleftovers with this versatile lunch and breakfast recipe which can be made with any of your favorite leftover greens and veggies!
1–2 Tbsp finely chopped parsley or chives
½ cup thinly sliced mushrooms
1 spring onion, thinly sliced
1 handful leafy greens of your choice, roughly chopped (e.g. baby spinach, baby kale, baby silverbeet)
1/4 cup cherry tomatoes, cut into halves or thirds
¼ cup low fat cottage cheese or ricotta or 1 Tbsp feta cheese (optional)
- Prep ingredients. Whisk eggs and herbs in bowl and season.
- Cook mushrooms. Heat 1/4 tsp oil in a non-stick fry-pan on medium heat. Cook mushrooms in pan for 2–3 minutes, until tender. Remove from pan and set aside.
3. Cook omelette. Return same pan to heat with another 1/4 tsp oil. Pour egg mixture into pan and move around the pan to spread out evenly. Cook for 1–2 minutes, until eggs start to cook and firm up slightly (but there is still a little raw egg on top).
4. Top one half of the omelette with spring onion, leafy greens, cooked mushrooms, tomatoes and cheese (if using). Season and carefully use a spatula to fold over omelette to envelope.
Energy (kJ): 940
Energy (Cal): 225
Carbohydrate (g): 7.2
Protein (g): 22.5
Fat (g): 11.3
Saturated Fat (g): 2.6
Sugars (g): 7.1
Click here to return to Fresh Start.