This spring herb omelette recipe is light, quick and full of fresh flavour. Eggs are gently cooked and filled with spinach, chives and parsley, then finished with Little Olive Oil's extra-virgin olive oil for a clean Mediterranean touch.
Koroneiki Superior is the best extra virgin olive oil for this recipe. Its peppery finish complements fresh herbs beautifully.
How to make Spring Herb Omelette
Whisk the eggs in a bowl.
Heat Little Olive Oil Koroneiki Superior extra virgin olive oil in a frying pan over medium heat.
Pour in the eggs and cook gently.
Add chopped spinach, chives and parsley.
Fold the omelette in half and cook until just set.
Serve immediately.
Our top tip is to keep the omelette soft for the best texture.
Spring Herb Omelette Recipe Info
Details
Dish: Breakfast
Diet: Vegetarian
Serves: 2
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Ingredients
4 eggs
1 handful of spinach
2 tablespoons chopped chives
1 tablespoon chopped parsley
2 tablespoons Little Olive Oil Koroneiki Superior extra virgin olive oil
Sea salt
Black pepper
Nutrition per Serving
Calories: 350
Protein: 22g
Carbohydrates: 3g
Dietary Fibre: 1g
Total Sugars: 1g
Fat: 28g
Saturated Fat: 6g
Sodium: 300mg
For more extra virgin olive oil recipes, check out Little Olive Oil on Instagram.
