Goats cheese and spring onion omelette

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Serves 1-2
Prep Time: 10 minutes

Cooking Time: 15 minutes

  • 1 tbsp olive oil/ghee/butter

  • 4 Spring onions, finely chopped

  • 4-5 Button mushrooms, roughly sliced

  • 3 Organic/Free range eggs, whisked, seasoned with pinch of salt and pepper

  • 40g Soft goat cheese, crumbled

  • 1/2 Pomegranate seeds, to serve

  • 1/4 Cup sprouted kale, to serve (alternatively can use spinach, rocket or fresh herbs to serve)

  1. Pre-heat your oven grill. In a small frying pan, medium heat, add oil, once hot add onions and fry for 1-2 minutes until soft and fragrant, add mushrooms, and fry for a further 1-2 minutes.

  2. Add seasoned whisked egg, stir through to get onions and mushrooms combined then leave to set for 2-3 minutes

  3. When almost set on the bottom, sprinkle with goat cheese and place under the grill for 5 minutes to crisp up and cook on top.

  4. Serve with pomegranate seeds and sprouted kale.

Odette Barrydinner, vegetarian