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.