Nutrition Information

Recipe Details

Serves: 1

Portion Size: 1 omelette

Preparation: 5 Minutes

Cooking Time: 10 Minutes

Nutritional Information

Energy: 418 kcal

Protein: 27 g

Carbs: 9 g

Sugar: 3 g

Fat: 31.8 g

Fibre: 1.7 g

Dietary Requirements

Lacto-ovo Vegetarian 

Gluten free

Low GI

Equipment

 Non-stick frying pan*

Measuring spoon 

Measuring cup

Spatula

Grater

Medium bowl

Whisk

Ingredients

2 large eggs

2 cups baby spinach

½ cup edemame beans (alternatively peas)

1 tsp fresh tarragon (alternatively sage or basil)

2 tbsp cup low fat milk

½ cup mozarella, grated

1 tsp Liviana® Extra Virgin Olive Oil 

Salt and pepper

Method

Mix together the eggs, milk and tarragon in a bowl and season generously with salt and pepper. Set aside.

Add the spinach and edamame beans to a non-stick pan. Fry over high heat until spinach has wilted. 

Turn down the heat, add the egg mixture. Do not stir. Cover with a lid and alow to cook for 3 - 5 minutes over a very low heat. 

Sprinkle the grater cheese over the top and drizzle with Liviana® Extra Virgin Olive Oil. 

Use a large spatula to gently loosen the edges and fold the omelette in half. 

Transfer to a plate by sliding it of the pan. 

 

*Tip: generously spray your pan with non-stick spray for a guaranteed success.