The Yoga Kitchen by Kimberley Parsons

Author:Kimberley Parsons
Language: eng
Format: epub, pdf
Tags: ebook
Publisher: Quadrille
Published: 2016-04-14T04:00:00+00:00

GREEN DETOX OMELETTE

Brilliant for those mornings when eggs are needed but an uplifting and light breakfast is actually what you are aiming for. Feel free to use whatever herbs you have in the house and if fresh is not available then dried will do. You can also omit the coconut milk if you prefer.

SERVES 2

4 eggs, at room temperature

2 tablespoons coconut milk

2 tablespoons roughly chopped chives

small bunch of parsley, roughly chopped

small bunch of coriander (cilantro), roughly chopped

2 tablespoons roughly chopped dill (dillweed)

2 tablespoons roughly chopped chervil

25g (1oz/½ cup) baby spinach, roughly chopped

¼ teaspoon fine sea salt

freshly cracked black pepper

2 teaspoons melted coconut oil

lightly dressed salad leaves of your choice

2 tablespoons crumbled goat’s cheese or feta (optional)

1 teaspoon hemp seeds

In a medium mixing bowl, add the eggs and coconut milk and whisk until combined. Add the herbs, spinach and seasoning and whisk again.

Place a large non-stick frying pan over a medium–high heat and add the coconut oil, tilting the pan so that it coats the surface evenly.

Add half of the egg mixture to the pan and quickly swirl the pan around until it forms an even layer over the bottom of the pan. Cook the omelette until the egg is just set, this should take 1–2 minutes. It’s done when the edges are dry and the top is no longer runny. Using a spatula, carefully remove the omelette from the pan and place on a large serving plate.

Place half of the lightly dressed salad leaves on top and half the cheese, if using, then sprinkle half the hemp seeds over. Fold the omelette in half and serve with a dash of cracked black pepper.

Repeat with the remaining ingredients to make another filled omelette in the same way.

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