Baby Greens Omelette

12 February 2015

A good old omelette and toast is an all-time favourite traditional breakfast dish. My omelette recipe is packed with protein and loads of detoxifying greens for maximum nourishment and health benefits. Delicious served with lightly toasted 100% rye, buckwheat or sprouted grain bread.


3 egg whites

1 whole egg with yolk

3 baby leek stems - chopped

½ cup dill - destalked

½ cup parsley - destalked and chopped

1 cup baby spinach - chopped

Small handful of chives chopped

½ cup almond milk

1 tsp. Himalayan pink crystal salt

1 tsp. ground black pepper

3 tsp. pickled jalapenos - sliced (optional)

1 cup micro greens

1 tbsp. Coconut oil

Balsamic glaze to taste


Step 1: Preparation
Separate 3 eggs and retain egg whites
Dice baby spinach, parsley, leeks, dill and chives into small fine pieces

Step 2:
Place egg whites and 1 whole egg into large bowl
Whisk thoroughly for 3 minutes until mixture turns pale yellow in colour
Add chopped greens, baking powder, almond milk, salt, pepper and jalapenos and whisk for another 2 minutes until ingredients are fully incorporated

Step 3:
Melt coconut oil in large frying pan on high heat
Reduce heat and add omelette mixture until bottom of frying pan is fully coated
Allow to cook on low heat for 4 minutes.
Once omelette begins to solidify, flip using large flat spatula
Cook flip side of omelette for another 2 minutes

Step 4:
Remove omelette from heat
Place on flat plate and fold each side over to form a wrap

Step 5:
Top with micro greens and drizzle with balsamic vinegar

Serving Suggestion:
Serve hot, on its own or with a slice of toasted 100% rye, buckwheat or sprouted grain bread. For extra protein add a side of extra lean bacon/macon with excess fat removed.

Eat up!

Yours in Health Always,



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