Leek, Kale and Herb Omelette with Green Salad

Leeks are a good source of prebiotics that help good bacteria in the gut to flourish.


Serves 2
adults
329
Kcals
per serving

10 Mins
prep

20 Mins
cooking

Recipe
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Ingredients

For the salad

salad leaves  (80g)
1 tsp lemon juice (5ml)
1 tsp olive oil

For the omelette

6 medium free-range eggs (330g)
flat leaf parsley, finely chopped (5g)
chives, finely chopped (3g)
Pinch of salt
Pinch of ground black pepper
2 tsp olive oil
leeks, thoroughly washed and thinly sliced (100g)
kale, de-stalked and finely sliced (50g)

Method

  1. Toss the salad leaves with the lemon juice and olive oil then set aside.
  2. Whisk together the eggs, herbs, salt and pepper.
  3. Heat the oil in a non-stick omelette pan and sweat the leeks and kale for two minutes, stirring frequently, until they are slightly softened.
  4. Add the egg and herb mixture to the pan.
  5. When the egg starts to set on the outside and pull away from the side of the pan, flip it over to cook the other side for a few minutes.
  6. Fold the omelette in half and remove from the pan.
  7. Cut the omelette in two and serve each half on a plate with the salad leaves.
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Nutritional information per serving

329kCal, 1364kJ
22.9g
25g
6.2g
3.2g
2.9g
3.2g
285mg

© The Vegetarian Society