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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.