Mint Omelette

£0.00

Method

Heat the oil in a large frying pan. Add the onion and courgette and fry over a gentle heat for 5 minutes, or until lightly browned (cooked). Ensure the pan you are using is suitable to be placed under the grill
Preheat the grill to a high heat
Beat together the eggs and chopped mint. Season with salt and freshly ground black pepper. Add the egg mixture to the frying pan. Cook, without stirring, for 4-5 minutes, or until the omelette is almost set and the underside is golden brown
Transfer the pan to a hot grill and cook for 3-4 minutes until the top is golden and the omelette is cooked through
Serve with the mixture of green leafy vegetables

1 tsp olive oil
½ small red onion, thinly sliced
¼ courgette, diced
3 eggs
1 tbsp chopped mint
Salt and freshly ground black pepper
2 handfuls of a mixture of green leafy vegetables such as kale, spinach and swiss chard

Heat the oil in a large frying pan. Add the onion and courgette and fry over a gentle heat for 5 minutes, or until lightly browned (cooked). Ensure the pan you are using is suitable to be placed under the grill
Preheat the grill to a high heat
Beat together the eggs and chopped mint. Season with salt and freshly ground black pepper. Add the egg mixture to the frying pan. Cook, without stirring, for 4-5 minutes, or until the omelette is almost set and the underside is golden brown
Transfer the pan to a hot grill and cook for 3-4 minutes until the top is golden and the omelette is cooked through
Serve with the mixture of green leafy vegetables

1 tsp olive oil
½ small red onion, thinly sliced
¼ courgette, diced
3 eggs
1 tbsp chopped mint
Salt and freshly ground black pepper
2 handfuls of a mixture of green leafy vegetables such as kale, spinach and swiss chard

Heat the oil in a large frying pan. Add the onion and courgette and fry over a gentle heat for 5 minutes, or until lightly browned (cooked). Ensure the pan you are using is suitable to be placed under the grill
Preheat the grill to a high heat
Beat together the eggs and chopped mint. Season with salt and freshly ground black pepper. Add the egg mixture to the frying pan. Cook, without stirring, for 4-5 minutes, or until the omelette is almost set and the underside is golden brown
Transfer the pan to a hot grill and cook for 3-4 minutes until the top is golden and the omelette is cooked through
Serve with the mixture of green leafy vegetables

1 tsp olive oil
½ small red onion, thinly sliced
¼ courgette, diced
3 eggs
1 tbsp chopped mint
Salt and freshly ground black pepper
2 handfuls of a mixture of green leafy vegetables such as kale, spinach and swiss chard

Heat the oil in a large frying pan. Add the onion and courgette and fry over a gentle heat for 5 minutes, or until lightly browned (cooked). Ensure the pan you are using is suitable to be placed under the grill
Preheat the grill to a high heat
Beat together the eggs and chopped mint. Season with salt and freshly ground black pepper. Add the egg mixture to the frying pan. Cook, without stirring, for 4-5 minutes, or until the omelette is almost set and the underside is golden brown
Transfer the pan to a hot grill and cook for 3-4 minutes until the top is golden and the omelette is cooked through
Serve with the mixture of green leafy vegetables

1 tsp olive oil
½ small red onion, thinly sliced
¼ courgette, diced
3 eggs
1 tbsp chopped mint
Salt and freshly ground black pepper
2 handfuls of a mixture of green leafy vegetables such as kale, spinach and swiss chard