I am the omelette Queen! Whether it’s sweet or savoury, I’m your woman! I have perfected the omelette technique and I’m not afraid to brag.. It’s a skill ok! Making sure it doesn’t start off as an omelette and turn into scrambled eggs, isn’t easy! I’m sure many of you know what I mean!
Today we’re talking savoury! Except I’d have this for breakfast too, as well as lunch and tea/dinner! It’s just an all rounder. The reason I chose to share this one with you guys is because as soon as I tucked into this, sat outside in my garden, a massive smile came across my face, when a recipe does that, you know it’s one that needs sharing! There’s not one thing I would change and there’s nothing bad to say about this omelette! It’s healthy, it’s packed full of different flavours and textures (it’s all about the textures) it looks cool on camera and it’s super filling and satisfying! You just can’t go wrong! And it’s super quick and easy! We all love a easy and quick dish! Especially when it’s healthy!
I eat eggs everyday! They are full of protein, omega 3, vitamins, zinc, magnesium, calcium and dietary cholesterol! And they are so versatile and delicious! Poached, boiled, fried, omelette style, pancakes, you name it! Eggs are great! Another thing that is great is ghee! You might of never heard of ghee, it’s used a lot in Indian cooking. I use coconut oil and ghee for frying as they are heat stable and their chemical structure isn’t altered or oxidised! Ghee is a great replacement for butter and olive oil when cooking! Leave the oil and butter for drizzling! Coconut oil is good too but it gives a slight coconut taste, whereas ghee gives a buttery taste, so it’s great for an omelette! Ghee is also a great antioxidant to help boost your immune system! So an all round good ingredient to have in your kitchen cupboard!
So with that said, let’s get cooking!
3 medium eggs
50ml almond milk
1 garlic clove
50g feta cheese
a small handful of chopped parsley
1 tsp ghee/coconut oil
Salt and pepper to taste.
Preheat the grill to high. Whisk the eggs in a jug until combined. Add the milk and whisk until mixed together. Slice the leek and garlic and add this to the egg mixture with the peas and parsley. Mix well to combine. Heat the ghee in a large pan and pour in the omelette mix. Crumble over the feta and optional salt and pepper. Leave to cook over a medium heat for 3-5 minutes/until cooked/golden underneath. Transfer to the bottom shelf of the preheated grill and cook until it starts to turn golden on top. Turn off the grill. Transfer to a plate.