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Green Vegetable Omelette

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Ingredients for 2 servings:

  • 2 zucchinis
  • 250 g leaf spinach
  • 2 stalk(s) leeks
  • 1 bunch of parsley
  • 100 g black olives, pickled
  • 100 g cheese, grated
  • oil
  • Salt
  • Pepper, crushed
  • 6 eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Slice the zucchini and sauté. Set aside. Slice the spinach into strips. Slice the leek into rings and sauté. Set aside. Finely chop the parsley, reserving a few leaves for garnish, and set aside. Drain the olives. Pour a little oil into two lidded pans and brush the pans. Divide the zucchini, spinach, leek, and chopped parsley between both pans and season with salt and pepper. Beat the eggs, mix with grated cheese, and season. Spread the egg mixture over the vegetables and top with the olives. Cover the pans, reduce the heat, and let the eggs set. Slide the omelets onto warmed plates and garnish with the parsley leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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