Mushroom, Cavolo Nero and Parmesan Omelette with Toasted Pumpkin and Sunflower Seeds
This healthy omelette contains three key delicious and nutritious ingredients – mushrooms (an immunity powerhouse), cavolo nero (rich in polyphenols), and aged Parmigiano Reggiano (packed with protein, calcium and even probiotics). The flavours and textures once cooked complement each other so well and I love throwing in some toasted seeds whilst it’s cooking for an added crunch.
Time: 10 minutes
Ingredients
2 eggs
Salt and pepper
Knob of butter or drizzle olive oil
1 garlic clove, crushed
5 chestnut or closed cup mushrooms, both stems and caps, roughly sliced
Small handful cavolo nero, roughly torn and hard stalks removed
1 tbsp grated Parmigiano Reggiano
1-2 tbsp toasted pumpkin seeds and sunflower seeds
Method
1. In a small bowl, beat the egg and season with salt and pepper
2. Heat the knob of butter in a non-stick frying pan over medium heat, then add the garlic and cook for 1 minute until nearly cooked.
3. Add the mushrooms and cavolo nero and cook for 5 minutes, stirring consistently to make sure they are evenly cooked and don’t catch the pan.
4. Next pour in the beaten egg, tilting the pan so the egg fully covers the base of the pan and surrounds the veg.
5. Sprinkle over the grated parmesan and toasted seeds and cook for 3-4 minutes on one side, occasionally scraping in the sides, then fold the omelette in half and cook for another minute or so (or longer if you don’t like any runny egg).
6. Serve with a rocket salad or with a chunky slice sourdough.
