Green Eggs and Gruyère | SA Garden and Home

Super Natural by Sarah Graham, R320, Penguin Random House, features delicious plant-based dishes almost entirely free of refined carbohydrates and sugars. They’re easy to make and budget friendly.  

Serves 2 

INGREDIENTS

2 large handfuls baby spinach

1 spring onion, roughly chopped

1 small handful fresh basil and parsley

4 eggs

¼ cup milk

1 pinch salt

To serve

avocado

shavings of hard cheese (e.g. Gruyère)

100g feta or soft goat’s milk cheese

1–2 tbsp toasted sunflower seeds

extra roughly chopped fresh herbs

flash-fried sweet baby tomatoes or mushrooms

METHOD

1. Blitz the greens, eggs and milk together in a food processor.

2. Pour half the mixture into a lightly oiled, non-stick pan over medium-high heat, swirling the pan to ensure that the mixture is evenly spread.

3. After 3–4 minutes, when the base of the omelette is cooked and just starting to colour, add half the toppings to one side, fold over gently to cover, and continue cooking over low-medium heat for another 1–2 minutes or until cooked through.

4. Set aside the cooked omelette and repeat with the remaining mixture before serving immediately.

 

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