First posted: May 4, 2020
Green Eggs and Gruyère
Gruyère is hands-down one of our favourite cheeses, I love the I think of it as the star of the show here, but you’re welcome to use any hard cheese that you have available.
Ingredients
Cooks in: Serves:2
- 2 large handfuls baby spinach
- 1 spring onion, roughly chopped
- 1 small handful basil and parsley
- 4 eggs
- ¼ cup milk
- Pinch salt
- Ripe Avocado
- Shavings of hard cheese (we love Gruyère)
- 100g feta or soft goats cheese
- 1-2 Tbsp toasted sunflower seeds
- Extra roughly chopped fresh herbs
- Flash-fried sweet baby tomatoes or mushrooms
What to do
1. Blitz the greens, eggs and milk together in a food processor. 2. Pour half the mixture into a lightly oiled non-stick pan over medium-high heat, swirling the pan to make sure that the mixture is evenly spread out. After 3-4 minutes, when the base of the omelette is cooked and just starting to colour, add half your toppings to one side, fold over gently to cover, and continue cooking over low-medium heat for another 1-2 minutes or until cooked through. 3. Set aside your cooked omelette and repeat with the remaining mixture before serving immediately. Photo Credit Henk Hattingh
Breakfast and Brunch
