In the midst of revision, I’m ALL about the quick, tasty and nutritious meals. As much as I’d like to have a delicious 3 course meal every day, it’s slightly unrealistic!
Today I’ve brought you a wonderful, easy recipe that can be catered for anyone.
I had a hankering for eggs the other day and make the most delicious omelette, packed with sauteed garlicky vegetables and topped with a fresh kale and tomato salad. It was filled with protein, good fats and vegetables to keep me going.
This is perfect for any meal of the day and would also be delicious with a slice of rye or sourdough – yum!
Easy Vegetable Omelette dairy free, gluten free
Serves 1
This is one of the easiest meals to make – 10 minutes from start to finish! Feel free to add any vegetables or herbs you like, I think chives or basil would work really well here. If you wanted to really spice things up, I think pomegranate would work wonderfully sprinkled on top to give it a sweet pop!
For the omelette:
1 or 2 eggs
1/2 zucchini, sliced thinly
Handful of kale or spinach
1 clove of garlic, minced
Extra virgin olive oil
Salt and pepper, to taste
For the salad:
Handful of kale
Handful of cherry tomatoes
Extra virgin olive oil
Apple cider vinegar
Salt and pepper, to taste
Mix the kale in a bowl with olive oil and vinegar and massage until softened. Add the tomatoes and set aside.
Whisk the egg(s) and set aside.
Sauté the garlic in some olive oil in a pan and once fragrant, add the zucchini and kale and season.
Set the vegetables aside when cooked.
Heat a bit more oil in the pan and add the whisked eggs.
Let them sit for a minute or two and when it starts looking dry around the edges, add the vegetables in on one half. Flip the eggs over to make a semicircle shape.
Let the omelette cook for another minute and serve immediately with the salad on top.
Add A Little 