Parsley and pea crepe with tomato salsa
Omelettes are great for breakfast, brunch, lunch or dinner. They’re quick, you can use up any leftovers veggies you have going on in the fridge and they’re a simple no fuss one pan wonder! I haven’t come across many people in my nutrition practicing days that don’t like a good ol’ omelette but this recipe really gives the dish a whole lot extra.
The ingredient list is so simple. Sometimes I’ll blend the tomatoes slightly in a blender to make them into more of a sauce consistency and then add in the spring onions and avocados but it works just as well if you dice them up finely.
Presentation-wise, once you’ve rolled your omelette you can throw your salsa over the top and serve it straight out of the pan, or alternatively, you can plate it up and leave the salsa seperately for people to help themselves to.
I hope this gives you some omelette inspiration! If you haven’t tried my smoked salmon fritatta then check it out as I think you will equally love it (if not more!).
Share your recreations of this recipe with me on Twitter, Instagram or Facebook using the hashtag #Jessipes and tag me using @JessipesRecipes in your posts. I love seeing them, or post your comments below!
All the healthy best,
- For the omelette:
- 3 large eggs
- 1 big bunch spinach, washed
- 100ml almond milk
- Handful of frozen peas
- Handful flat leaf parsley, finely chopped
- 1 tablespoon coconut oil for sautéing
- For the salsa:
- 1 tomato, finely chopped
- 1 spring onion, chopped
- 1 avocado, peeled and finely chopped into cubes
- Handful of fresh coriander, chopped
- Pinch cumin
- Salt and pepper
- Handful of sunflower seeds (optional)
- Add the spinach to a pan with 50ml water, on a medium heat and lightly steam. Drain off any excess water.
- Add the peas to the same pan and gently cook. Remove from the heat and season with salt and pepper.
- Whisk the eggs in a bowl with a fork until the yolk is mixed through and then add the almond milk.
- In a medium sized pan heat the coconut oil on a medium heat and pour in the eggs.
- As the eggs begin to set, using a spatula, ease around the edges of the omelette.
- Sprinkle the parsley over the setting egg mixture and then place the spinach and peas on one of the halves.
- When the bottom of the eggs has turned a slight golden brown, gently roll the egg over into a roll.
- Remove the pan from the heat and slide the omelette onto the plate and serve with salsa.
- Mix the chopped tomato and avocado.
- Season the mixture with ground cumin, and a little salt depending on your taste buds.
- Add the spring onion and coriander to the mix and gently mix.
- Season with salt, pepper and sprinkle on your sesame seeds as desired.