A lunch time ‘green omelette’ or the green ‘pizza omelette’, as it shall now be affectionately known.
It is SO easy to eat well on limited budgets and time. Take this dish for example. This is quite simply, a green omelette (a delicious green omelette, but just an omelette). It is made entirely of whole foods – nothing processed (which is typically more expensive); vegies steamed and left over from the previous night’s dinner; eggs in their organic, nutrient rich form; english spinach washed and ready to use in the fridge. Really it’s just a matter of being organised and cooking too much food at many of your meals so that you have an abundance of left overs that can become beautiful salads, stir fries, omelettes and a whole manner of scrumptious and easily prepared delights.
The universe has told me in no uncertain terms that I need to lay low for a while and chill out on the productivity front…in fact on every front. I know when my energy is low I need green, and lots of it. Juiced green, sautéed green, mashed green, steamed green. Just green. This recipe was the result of a flagging energy moment – I’d just juiced but how else could I get green into my lunch? I know! Blend it! So here we go….the green omelette or, as my friend Jessica Cox so affectionately termed it, the green ‘Pizza Omelette’.
1 hefty handful of baby or english spinach
pinch of salt
1/2-1 cup of steamed veg
Goats cheese to sprinkle, optional
A few cherry tomatoes
1 teaspoon coconut oil
Pop a small oven proof pan onto the stove on low-medium heat. Turn your grill on. Meanwhile, blend your eggs, spinach and salt in your food processor/blender until smooth. Melt the coconut oil in the pan. Pour the green goodness into the pan and cook as you would an omelette, though don’t flip it over. When it looks almost ready to flip, sprinkle your steamed veg & goats cheese on top and leave for a couple of minutes to heat through. Place the pan under the grill for a couple of minutes or until the top is well cooked and starting to brown. Remove from the oven and sprinkle with fresh cherry tomatoes (I really love a little bit of rawness with my cooked food, where possible). Breakfast, lunch or dinner is served, in about ten minutes I’d say.