Leek, Kale and Herb Omelette with Green Salad

  • Serves 2

  • Preparation 10 mins

  • Cooking 20 mins

Leek, Kale and Herb Omelette with Green Salad
  • Dairy-Free

  • Gluten-Free

  • Nut-Free

  • Wheat-Free

Ingredients

For the salad
  • 80g salad leaves
  • 1 tsp lemon juice
  • 1 tsp olive oil
For the omelette
  • 6 medium free-range eggs
  • 5g flat leaf parsley, finely chopped
  • 3g chives, finely chopped
  • Pinch of salt
  • Pinch of ground black pepper
  • 2 tsp olive oil

Method

  1. Toss the salad leaves with the lemon juice and olive oil then set aside.
  2. Whisk together the eggs, herbs, salt and pepper.
  3. Heat the oil in a non-stick omelette pan and sweat the leeks and kale for two minutes, stirring frequently, until they are slightly softened.
  4. Add the egg and herb mixture to the pan.
  5. When the egg starts to set on the outside and pull away from the side of the pan, flip it over to cook the other side for a few minutes.
  6. Fold the omelette in half and remove from the pan.
  7. Cut the omelette in two and serve each half on a plate with the salad leaves.
Nutrition per serving
  • Calories

    329 kcal

  • Fat

    25.0g

  • Saturates

    6.2g

  • Protein

    22.9g

  • Carbs

    3.2g

  • Sodium

    285mg

  • Sugar

    2.9g

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