Spring Vegetable Omelette

Spring Vegetable Omelette

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Spring greens, or unhearted young cabbages, can usually be found in the shops all year round, despite their name. They need only light cooking and should keep a bit of crunch.
Servings: 2
Calories: 273


  • 8 oz spring greens prepared and finely shredded
  • 1 medium onion skinned and thinly sliced
  • salt and pepper
  • 1/2 oz butter
  • 3 to matoes cut into eighths
  • 4 oz frozen sweetcorn kernels
  • 3 eggs


  • Blanch the spring greens and onion in boiling salted water for 3 minutes. Drain well.
  • Put in a 20.5 cm (8 inch) dry omelette pan and cook, stirring, over a medium heat for 3 - 5 minutes, to evaporate excess moisture.
  • Add the butter and fry for about 8 minutes, until the greens are just tender.
  • Add the tomatoes to the pan with the sweetcorn and cook, stirring, for a further 3 minutes. Season.
  • Lightly whisk the eggs with seasoning, then pour over the vegetables. Cook for about 5 minutes or until just set, stirring once or twice to allow the egg mixture to run through the vegetables.
  • Flash under the grill until the surface begins to brown. Cut in half and serve at once.
Calories: 273 kcal
Carbohydrates: 28 g
Protein: 14 g
Fat: 13g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 261 mg
Sodium: 186 mg
Potassium: 929 mg
Fiber: 5 g
Sugar: 10 g
Vitamin A: 3509 IU
Vitamin C: 59 mg
Calcium: 86 mg
Iron: 3 mg
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