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.



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

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