Spring Vegetable Omelette

Spring Vegetable Omelette

No ratings yet
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

Ingredients
 

  • 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

Instructions

  • 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
Save to Favorites
Close

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating