Spiced Vegetable Omelet
A quick meal when you want something without too many dishes to wash afterwards. This recipe contains ground linseed/flax-seed which is a great natural source of omega-3, especially if you don’t eat fish.
Ingredients (Serves 1):
- 2 large eggs or 3 medium eggs (discard the yoke of the 3rd)
- 2 tablespoons milk
- 1 tablespoon of golden linseed/flax-seed
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- (alternatively replace the turmeric and cumin with 1 teaspoon of curry powder)
- 1 teaspoon dried mixed herbs
- Salt and pepper to taste
- 1 ball of frozen spinach
- A small number of frozen peas
- 1 medium cup mushroom
- 2 tablespoons of grated cheese (approx 20g)
- Place the linseed/flax-seed in a coffee grinder and pulse the seeds until they are loosely ground.
- Ground linseed/flax-seed is a great ingredient to add to all sorts of meals as it will lower the GI of a meal and will add omega-3.
- Whisk the eggs in a bowl using a fork then add the milk, ground linseed/flax-seed, spices, herbs, salt and pepper. Continue to whisk all the ingredients until they are all mixed in.
- Use a good non-stick pan to fry the omelette so that you only need a small amount of oil.
- Add the mixture to the pan and 30 seconds later, whilst the mixture is still runny, add the frozen spinach.
- Use a spatula to ensure the omelette remains loose from the pan at the edges. Add the frozen peas and sliced mushrooms to the same side of the omelet as the spinach.
- When the omelette is nearly cooked through but still moist sprinkle the cheese over the mushrooms and fold the empty side of the omelette over the cheese.
- Cook for another minute and serve with a small salad.