Recipe | Green omelette breakfast

Those who know me know that eggs don’t have me singing, “these are a few of my favourite things.” Though, if I were to raise my hand for my favourite meal, breakfast, is my fighter.

Lunch seems to get in the way of the day as far as meals are concerned. I’m more of the long, lazy lunches, where we gather in big groups of our favourite people and have wonderful food, while we fuss over children, eating unfussy food under the big oak tree in my best friend’s parents’ garden.

I like mornings and yes, as I’ve grown up, eggs have come to feature increasingly in my morning meal times but again, I do it my way.

I don’t like fruit. Carrots over clementines for any day. Five a day seems a low portion of fruits and veggies, so I always have my personal minimum around eight and it’s mostly veggies since I’ve established where I stand on the sugar of the fructose variety.

Also, I like eggs to taste, well, less eggy. This breakfast was also inspired by a love of a quick meal, but mainly because of my desire not to waste. This breakfast is a great way to clear the fresh herb draw and those last, stray spinach leaves that never quite disappeared into nothing when you cooked a whole bag and it was only enough for one person.

Also, in the morning, how many of us really have the desire to be chopping? Few minutes extra sleep or a few pages of your book read, I choose the latter over chopping any day.

Again, I tested this on one of my toughest critics, my darling fave, who claim he’s super knowledgeable on how to cook eggs well. When he does make food for himself, on the rare occasion that he’s not working, eggs are usually his go to. Dare I say it was high praise when I made him my green eggs one brunch and he told me they were the best eggs I’d ever made for him.  I’m banking that.

Yes, these eggs are indeed green. I always think that one day when I have kids, they’ll be having these green eggs on the regular, even though they may never come across the famed Dr Seuss (was he not cancelled?) book or eat the recommended ham. It’s a wonderful way for bigs and little alike to get the daily dose of greens in, as well as to add flavour to eggs without chunks of stuff that one was too lazy to chop.

As we head into the festive season, most will have full fridges and fortunate to have full homes, but we all know waste abounds at such times. This is a wonderful group breakfast and solves for not wasting. I’m here for that.

Green eggs, no ham, zero waste.

Ingredients: for 2 (go forth and multiply – depending on your crowd)

• 4 eggs – I choose organic
• 1 shallot
• 1 small chilli
• 2 garlic cloves - go for one or none if you’re not into garlic
• 2 handfuls baby spinach
• 1 handful of Italian parsley
• 1 handful of fresh basil
• 2/3 good grates of hard cheese (parmesan or pecorino)
• ½ teaspoon of cumin
• ¼ teaspoon of turmeric
• ½ a teaspoon of white pepper
• 1 teaspoon of salt
• 1 tablespoon of olive oil
• Oven proof large pan
• Good knob of butter

Method:

1. Get your blender ready
2. Preheat oven to 200 degrees Celsius
3. Place all the ingredients into your high speed blender and whizz up for about 2 minutes until everything is well combined
4. Heat the pan, then place the knob of butter in it
5. Once the pan is oiled, place the green egg mixture into the pan and let the base cook, making sure to scrape at the sides so it does not stick
6. When you see it be less jiggly on top, place in the hot oven to finish off
7. It should puff up a bit in the pan when ready (makes you understand souffles a little)
8. Remove from the oven and serve swiftly

A drizzle of olive oil when serving is always a winner for me, as well as serving it with avo and some delicious sourdough toast.