Herb Omelette with additions

Here is a super simple spring herb omelette made from a collection of fresh herbs from my backyard pots. I used curly parsley, flat leaf parsley, chives, oregano, and mint in this one and it was absolutely delicious!

Served with avocado, sprouted seeds, radish and a sprinkling of seeds provided a meal bursting with flavour and a majestic array of nutrients. For young children, you may want to whizz the eggs and herbs in a food processor to produce a smooth green egg mixture. You can use cookie cutters or slice like a cake and add to packed lunches or offer as finger foods.

Herb Omelette with additions
Yields1 Serving
Prep Time4 minsCook Time6 minsTotal Time10 mins
 2 Eggs
 a handful of fresh herbs
 splash of preferred milk
 butter or olive oil
 sprinkle of salt and pepper
1

Wash and finely chop the herbs.

2

Beat the eggs and mix them together.

3

Sprinkle with a little sea salt and pepper.

4

Melt some butter/olive oil in a small pan and cook for a few minutes to cook the bottom. Flip the omelette over or pop it under the grill for a minute or two until firm and lightly golden.

5

Served with avocado, sprouted seeds, radish and a sprinkling of seeds

Ingredients

 2 Eggs
 a handful of fresh herbs
 splash of preferred milk
 butter or olive oil
 sprinkle of salt and pepper

Directions

1

Wash and finely chop the herbs.

2

Beat the eggs and mix them together.

3

Sprinkle with a little sea salt and pepper.

4

Melt some butter/olive oil in a small pan and cook for a few minutes to cook the bottom. Flip the omelette over or pop it under the grill for a minute or two until firm and lightly golden.

5

Served with avocado, sprouted seeds, radish and a sprinkling of seeds

Herb Omelette with additions

Recipe by

Nutritionist
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