Green omelette

Method

This is a perfect way to get more greens. It is also a simple, fresh take on an omelette that doesn’t mess with its much-loved character. Our idea was to take an everyday food and blend it with all the greens. We always have matcha in the kitchen, which adds a little more colour to the dish. From there, the omelette can be topped with any number of different garnishes: ‘Brown butter’ (see pg. 228), sautéed spinach, or slices of just ripe tomatoes. This recipe is easy to replicate; simply double or triple the ingredients if you want to share with family or friends. For the omelette 1 Wash the spinach and herbs carefully in cold water to remove all the dirt and sand. 2 Put a pot of well-salted water on the stove (7g salt per litre of water) and bring it to a boil. 3 Blanch the spinach and herbs for 2 minutes. 4 Remove the greens, plunge them in ice water, and drain. 5 Put the greens in a cloth and squeeze them carefully to remove all water. 6 Put all ingredients into a blender and mix carefully for 1 minute or so, until greens have fully dissolved into a homogenous mixture. 7 Strain the mixture through a fine sieve to ensure it is smooth. 8 Before cooking, remove any foam from the top of the mixture. 9 Warm a 17–19 cm non-stick frying pan on medium heat. Add olive oil, for cooking. 10 Pour in the egg mixture and allow it to spread over the surface of your hot pan. 11 Stir the egg mixture a little as you would for scrambled eggs. Once the omelette begins to set, make sure it’s flattened out. 12 Fold the sides into the centre to shape the omelette. Flip it over to cook the top. 13 Slide the omelette onto a serving plate. For the sautéed spinach 14 To sauté the spinach, heat a pan to medium high, add a good dash of olive oil, and then the spinach. Stir the spinach, add salt and pepper, and once the spinach has wilted, add the mustard and cook everything together for a few seconds until combined. 15 Serve the spinach on top of the omelette and garnish with fresh basil, mint, tagetes petals, or dill.