Omelette and Greens Salad

Recipe ideas sometimes just drop out of the sky for me when I am busy doing non-cooking related things. Other moments of cooking inspiration often appear when I have literally a handful of ingredients and don’t know what to do with them.

This recipe came about whilst travelling Australia. I was staying with friends, living on a meagre budget and had eggs, a few greens, a tin of beans and a bag of nuts to my name in terms of food.

I whipped all the ingredients together and along came this salad. I packed a big lunchbox of the salad and this kept me going whilst exploring the Blue Mountains (this area is a must if you visit Sydney!).

Serves 2 or 1 really hungry person.

  • 1 tsp coconut oil
  • 1 egg
  • 2 cloves garlic
  • dash of milk
  • 1 tbsp water
  • 1 large handful broccoli, cut into florets
  • 1 large handful kale, de-stemmed and roughly torn
  • 1 tsp sea salt
  • 1 large handful spinach
  • 1 x 200g tin kidney beans, drained and rinsed
  • 10 sugar snap beans or mangetout, thinly sliced
  • 2 tbsp almonds
  • 2 tsp frenchie dressing
  1. Heat an non-stick frying pan over a medium heat and melt the coconut oil.
  2. Whisk together the egg, garlic, milk and water.
  3. Evenly cover the frying pan with the egg mixture and cook through. Once cooked, remove from the pan and allow to cool.
  4. Bring a pan of salted water to the boil and blanch the broccoli for 5 minutes. Strain and refresh under running cold water until fully cooled.
  5. In a large mixing bowl: massage the salt through the kale until it turns a darker shade of green.
  6. Add all the remaining ingredients to the kale.
  7. Roll the cooled omelette into a crepe and thinly slice into rounds.
  8. Add to the other ingredients and mix together until well combined.Omelette & Greens Salad; Delalicious
Happy cooking,
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