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Prep 15 mins
Cook 15 mins
Here is a meal to make when you want a something quickly without too many dishes to wash afterwards. This recipe contains ground linseed/flaxseed which is a great natural source of omega-3, especially if you don't eat fish. For those of you following the low GI plan the addition of ground linseed to a dish reduces its GI rating. From the GI diet organisation.
- 2 large eggs
- 2 tablespoons milk
- 1 tablespoon of golden linseeds
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon ground cumin (alternatively replace the turmeric and cumin with 1 teaspoon of curry powder)
- 1 teaspoon dried herbs
- salt and pepper
- 1 ounce frozen spinach
- 1⁄4 cup frozen peas
- 1 medium cups mushroom
- 2 tablespoons of grated cheese (approx 20g)
- Place the linseed/flaxseed in a coffee grinder and pulse the seeds until they are loosely ground.
- Whisk the eggs in a bowl using a fork then add the milk, ground linseed/flaxseed, spices, herbs, salt and pepper. Continue to whisk all the ingredients until they are all mixed inches.
- Use a good non-stick pan to fry the omelette so that you only need a small amount of oil. Add the mixture to the pan and 30 seconds later, whilst the mixture is still runny, add the frozen spinach. Use a spatula to ensure the omelette remains loose from the pan at the edges. Add the frozen peas and sliced mushrooms to the same side of the omelette as the spinach.
- When the omelette is nearly cooked through but still moist sprinkle the cheese over the mushrooms and fold the empty side of the omelette over the cheese. Cook for another minute and serve with a small salad.