Spring Harvest Omelette


2 small tomatoes, diced

Spring onions


Spinach, handful, finely chopped

1/2 teaspoon curry powder

1/2 cumin powder

7-8 eggs, whisked

100g sour cream

Fresh Italian parsley leaves, to serve

Salt & pepper to taste



Heat oil in a large, oven-proof frying pan over high heat. Cook spring onions, beans and tomatoes until softened. Toss in spinach and briefly cook.

Whisk eggs, sour cream, curry powder, cumin, salt and pepper until combined and add to the pan. Without stirring, cook the egg mixture with a lid on until firm. For a crispy top, transfer pan into the oven and cook on grill function until the top goes brown & crispy.


Serve hot, topped with parsley.

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