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The Green Omelette Recipe (Gluten & Dairy Free)

Updated: Feb 27

The Green Omelette

This makes a perfect rounded breakfast dish but equally great for lunches or even suppers. This is a very quick and easy recipe and again adapt your fillings to your choices and easily adapted to be dairy free using milk of choice and is naturally gluten free).



Recipe (serves 2)

o 50g baby leaf spinach.

o Large handful each of chives & flat leaf parsley.

o 75ml of milk i.e., nut milk/oat milk/hemp milk.

o 4 large free range eggs (organic preferable).

o Good pinch of sea salt and fresh black pepper

o Filing – i.e., 1 good handful of tomatoes, sun blushed/dried tomatoes.

o 50g pine nuts, 1 ripe avocado, 100g goats’ cheese, salt, and pepper.


1. Place the spinach, chives, parsley, and milk in a food processor/nutribullet and blitz until smooth.

2. Add the eggs, salt and pepper and blitz again.

3. Heat half of the oil in frying pan, and tip half the mixture and tilt to cover the base, cook for 2 minutes until set, then tip half the filling mix over half the pancake and fold over and cook for a further 2 minutes.

4. Then repeat for second omelette.


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