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Fresh Herb Omelette
3 free-range eggs ½ tsp salt ground black pepper 1 tbsp feta, crumbled 1 tsp butter 1 rasher streaky bacon, finely diced (optional) 2 handfuls (50g) microgreens, watercress or baby spinach 1 tbsp mozzarella, grated 1 tbsp finely chopped chervil or parsley leaves To serve juice of ½ lemon
© Annabel Langbein Media
Lightly whisk eggs, season with salt and pepper and mix in feta.
Heat butter in a frypan and sizzle bacon, if using, until starting to crisp. Add half the microgreens, watercress or spinach and stir over medium heat until wilted (about 30 seconds).
Pour egg mixture into pan on top of the bacon and greens, tilting to spread evenly. Loosen a couple of times with a knife or spatula at the start of cooking to allow raw egg to run into the base of the pan.
As the mixture sets, sprinkle with mozzarella and top with the rest of the greens and the chervil or parsley. Cook until the egg is almost set (about another 1 minute), then fold in half, drizzle with lemon juice and serve.
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