The eggs have been mixed with parley, and the omelet is filled with green veggies and mushrooms. Don’t throw away the stem of the broccoli, this is used (if you do the weekly menu) later this week, or you can use it in soups, salads and stir-fries.
- 50gr broccoli florets
- 1/2 leek, top part
- 3 Swiss brown mushrooms
- 50gr spinach
- 2 large eggs
- 2 tbs milk
- 2 tbs finely chopped parsley
Serves 1 as part of the Budget Challenge
Wash the leek and slice. Slice the mushrooms.
Melt a bit of butter in a frying pan. Bake the broccoli and leek on a low flame. Add the mushrooms after a minute, turn up the heat and bake 4 more minutes. Add the spinach for the last 1.5 minutes.
Take the baked vegetables out of the pan and hold them in a bowl.
Beat together the eggs, milk and parsley. Season to taste with salt and pepper.
Melt a bit of butter in the frying pan. Pour the eggs in and stir a couple of times with the side of a fork. You are kind of making scrambled eggs but you stop when sufficient egg is left uncooked to fill the parts between the set parts of the eggs. This way you get a higher, fluffier omelet.
Bake the omelet on a low to medium flame for about 3 minutes or until the top has just set. Make sure the base doesn’t brown too quickly.
Divide the vegetables over half of the omelet. Fold the other half over the filling and slide the omelet onto your plate.