01
Sep
2017

Go green omelette with Portobello fries (Low Fibre)

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Serves 2, approximately 2-3 grams of fibre per serve

*Vegetarian

Ingredients - Omelette

  • 8 snow peas de veined and roughly chopped
  • ½ cup of grated zucchini
  • 1 cup packed of fresh spinach
  • 1 teaspoon of onion flakes
  • 1 tablespoon of finely chopped chives
  • 20 mls of extra virgin olive oil
  • 4 free range eggs
  • ½ a ripe soft avocado
  • 1 teaspoon of lemon rind
  • Feta cheese (optional) to stuff omelette
  • Spread of choice
  • Sea salt and black crushed pepper to season

Ingredients - Portobello fries

  • 4 large Portobello mushrooms thick sliced
  • 1.5 cups of white breadcrumbs
  • 1 teaspoon lemon rind
  • 1 tablespoon of parmesan cheese
  • 2 eggs beaten
  • Olive oil spray

Method - Portobello fries

  1. Combine breadcrumbs, lemon rind and parmesan cheese in a bowl
  2. Coat mushroom slices in beaten egg and dip in breadcrumb mix until covered
  3. Spray baking paper with olive oil place mushrooms on baking paper and spray the tops of the mushrooms with olive oil
  4. Cook in to oven until both sides are crispy 10-15 minutes

Method - Omelette

  1. Mash avocado and lemon rind together and put aside
  2. 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
  3. 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
  4. Cook the base of the omelette until firm
  5. 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
  6. Cut omelette in two and serve topped with smashed lemon avocado and a side of Portobello fries