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Go Green Omelette With Portobello Fries



8 snow peas (de-veined and roughly chopped)
1/2 cup grated zucchini
1 cup packed of fresh spinach
1 teaspoon onion flakes
1 tablespoon chives (finely chopped)
20 ml extra-virgin olive oil
4 free range eggs
1/2 ripe soft avocado
1 teaspoon lemon rind
feta cheese to stuff omelette (optional)
spread of choice
sea salt and black crushed pepper to season
Portobello Fries:
4 large portobello mushrooms (thick sliced)
1 1/2 cups white breadcrumbs
1 teaspoon lemon rind
1 tablespoon parmesan cheese
2 eggs (beaten)
olive oil spray

Go Green Omelette With Portobello Fries Directions

Portobello fries:

Combine breadcrumbs, lemon rind and parmesan cheese in a bowl

Coat mushroom slices in beaten egg and dip in breadcrumb mix until covered

Spray baking paper with olive oil place mushrooms on baking paper and spray the tops of the mushrooms with olive oil

Cook in to oven until both sides are crispy 10-15 minutes


Mash avocado and lemon rind together and put aside

Heat a small heavy bottomed pan on a medium heat, add olive oil and when the oil is hot add the onion flakes, gently fry for 2-3 minutes then add zucchini, fresh spinach and stir for one minute until wilted

Beat eggs until blended pour over the content of the pan evening out the liquid and sprinkle the omelette with chives and fresh snow peas

Cook the base of the omelette until firm

When firm add feta (if using cheese) fold omelette over in two and turn heat off but leave in pan for a further minute until the inside of the omelette is firm and cheese is soft

Cut omelette in two and serve topped with smashed lemon avocado and a side of Portobello fries

Nutrition facts

Per Serving

Fibers (g): 3g