Healthy Recipes, Lasagna & Bakes

Omelette with Greens and Beans

Omelette with Greens and Beans


1/4 cup dill
1/4 cup fennel
1/4 cup flat leaf parsley
1/4 cup spring onions
1/2 cup fresh broad beans
6 egg whites
2 egg yolks
4 baby marrows grated
Sea salt and freshly ground black pepper
1 table spoon olive oil
125g cottage cheese


Finely chop the dill, fennel, parsley and spring onion. Blanch the board beans. Whisk the egg whites until soft peaks form and then fold in the egg yolks.
Set aside some of the chopped herbs, then fold the rest into the egg mixture, along with the grated baby marrow. Season to taste.
Heat the olive oil in a pan over a medium heat.
Pour the mixture into the pan and cook briefly.
Place the pan with the egg mixture under a hit grill until the top turns slightly golden in colour. Spoon over the cottage cheese, scatter with the remaining herbs and serve with the broad beans on the side.

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