Spring Vegetable Omelette
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.
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