Super Green Omelette
Donal's Notes
My inner Dr Seuss fan gets excited at the mere thought of green eggs – even without the ham! I often make neon green spinach crêpes filled with Gruyère cheese and ham as a means to satisfy my needs but I do have a slightly lighter alternative in this super green omelette. This can easily become the vehicle for plenty of other ingredients of your choosing.
Instructions
Preheat the oven to 160C. Toast the pine nuts in the oven for 6 minutes or until golden and smell toasted and set them aside.
Slice the avocado. Set the pine nuts and avocado slices aside.
Place the spinach, chives, parsley and milk in a food processor and blitz until smooth (you may need to scrape down the greens with a spatula halfway through the process).
Heat half the oil in a frying pan over a medium-high heat and pour in half the mixture. Tilt the pan until the mixture completely covers the base.
Cook for 2 minutes until just set underneath and then add half the tomatoes, pine nuts, avocado and goat's cheese.
Fold the omelette in half and then cook for a further 2 minutes. Repeat with the remaining mixture to make a second omelette. Serve the omelettes hot from the pan or allow to cool and chop up for a lunchbox on the go.
