Until now I have never really been a huge fan of omelette. Much as I love eggs, I eat them almost every day, sometimes I can find omelettes just a little to eggy or maybe that is a little too fried eggy. Fried eggs really being the only way I am not all that partial to. Scrambled, poached, soft boiled with soldiers would all be up there as my favourite breakfasts, come that lunches and sometimes dinner too.
However through all my Friday breakfast adventures I have seen a few delicious looking omelettes as my breakfast buddy is most definitely an omelette fan. So I have started to have a little omelette envy. I succumbed to my sudden craving recently at brunch and was very pleasantly surprised. So here is my version. It is quite a thin omelette and packed with fresh herbs. Perfect for breakfast, lunch or a speedy dinner after a long day.
Green Herby Omelettes with Spinach & Feta Salad
Makes 2 omelettes
2 tbsp cream or milk
Salt and pepper
1/2 cup fresh herbs, such as chives, parsley, dill, mint, very finely chopped
2 tbsp olive oil
1 handful of baby spinach leaves
4 cherry tomatoes, quartered
1/4 red onion, thinly sliced
A splash of lemon vinaigrette*
1/4 cup feta, crumbled
Just whisk together a little olive oil, the juice and zest of one lemon and season with salt and pepper to taste.
Place the eggs in a medium sized bowl and add the cream. Whisk well and then add the herbs and season with salt and pepper.
In a non-stick frying pan add the olive oil and heat over a medium heat. Once the oil is heated through add half the egg mixture , quickly swirling it around to evenly coat the frying pan. Cook until the egg is just set. It won’t take more than a couple of minutes. Gently run a spatula around the edge and gently remove to a warmed plate.
Run a spatula around the edges and lift slightly to loosen it from the pan. Repeat and make another omelette with the remaining egg mixture.
For the salad place all the ingredients in a bowl and toss gently with the lemon vinaigrette. Divide the salad between the 2 omelettes, top with a little crumbled feta and fold half of of the omelette over the filling. Serve immediately.
I love the dill in this omelette. It is a strong flavour but of late I seem to have developed quite a predilection for it . The wispy leaves have a slightly fennel come anise flavour. However if you are not a dill fan you can substitute with whatever takes your fancy. The salad adds a freshness and there’s not much that I don’t like feta with, that clean, salty freshness livens up all sorts of dishes. Just a little crumble of feta can make any salad seem so much more satisfying. A burst of citrus in the vinaigrette adds a final zesty twist. So for me this can can feature as a meal any time of day. Perfect for a lazy weekend breakfast but can also we whipped up in 10 minutes for a light, healthy dinner.
If you like this you might like this Kale and Gruyere Tart
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