Green Omelettes for breakfast

Green Omelettes for breakfast

I use to be a vegetable hater, I guess because I’ve always prefered sweet stuff.  Now that I am older and hopefully wiser, I try to include vegetables in as many of my meals as possible, and that includes breakfast. Although a plate of spinach, or a vegetable stew is also not my idea of a delicious breakfast, I just can’t face it. But I do love eggs for breakfast, they keep you fuller for longer, they are a great source of protein and they help with brain development and memory (yup, I need those).

So a green omlette is just perfect for breakfast, and even better if you are trying to include vegetables in your breakfast. The great thing about making a green omlette where the chard/spinach/kale is blended with the eggs is that it doesn’t even feel like you’re eating vegetables for breakfast. It simply tastes of an omlette in a funky green colour. I like mine with shitake mushrooms because not only are shitake mushrooms delicious, but they have loads of nutritional goodness, see here for more information regarding the benefits of shitake mushrooms. And take a look at this post if you want to know why chard is great for your health.

I also love that this breakfast is quick and easy to make, especially if you have a blender. The omlette comes out light and fluffy and a pretty crazy shade of green. Here’s how I make my green breakfast omelette, but get creative, add tomatoes, onions or whatever else you fancy. Here’s how how I make mine…



 Makes 1 omelette:

  • 1 leafy stalk of chard/handfull fo spinach or kale
  • 2 – 3 eggs
  • 2 Tbsp coconut milk/almond milk or cream (optional)
  • pinch of sea salt
  • 1 tsp ghee, coconut oil or butter
  • 3 – 5 fresh shitake mushrooms sliced.
  • a small amount of grated parmagiano or  slices of buffalo mozarella or goats cheese (otional)

Preheat the oven grill on a high heat setting. Add the green leafy veg, eggs, coconut milk and sea salt in a blender cup. Blend until the leafy green veg has been chopped up finely.

Melt the ghee/coconut oil/butter in a non-stick frying pan over a medium heat. Add the green omelette mixture to the pan, allowing the mixture to spread evenly. Sprinkle over the shitake musrooms and add a bit of cheese of your choice. Cook for about a minute or until you can see the outer edges of the omlette getting firmer, and then remove the pan from the stove top placing it under the grill. Cook for a minute or two checking to see when the omlette fluffs up and the top is no longer liquid. Once cooked, use a spatula to fold the omelette in half

and slide the omelette onto a plate. Serve and enjoy!

Banjo even had a small piece of green omelette this morning too, he loves it!

Let me know what you think by leaving a comment…