How to Make an Omelette

A fresh springtime omelette featuring courgettes, asparagus, and goats' cheese, finished with dill and lemon zest for vibrant flavour.

Vegetarian Healthy High Protein Spring Breakfast Low Carb

Estimated Nutrition

Calories

351

kcal / serving

1404 kcal total

Carbs

per serving

16 g total

Fat

25g

per serving

100 g total

Protein

26g

per serving

104 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

large

100

Goats Cheese

round, cut into chunks

Fruits

0.5

piece

Lemon

unwaxed, zest only

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Dill

fresh, roughly chopped

clove

Garlic

crushed

OilsFats

Extra Virgin Olive Oil

plus extra for drizzling

Vegetables

piece

Courgette

sliced in quarters lengthways and chopped into chunks

200

Asparagus

cut into short lengths with woody ends discarded

bunch

Spring Onion

finely sliced

Method

Preheat your grill to 250°C.

Finish with remaining dill, lemon zest, and olive oil before serving.

Top with remaining onions and cheese, then grill for two minutes until golden.

Pour in the eggs and half the cheese, stirring gently over medium heat until softly set.

Add crushed garlic, two-thirds of the onions, and most of the lemon zest to the pan.

Add asparagus and cook for two minutes until tender.

Fry the courgette in oil over high heat for two minutes.

Beat the eggs with salt, pepper, and most of the dill.

Chop the courgettes into chunks and the asparagus into short lengths.