If I learned anything whilst writing this post, it was that it is damn near impossible to make a photogenic omelette! Nevertheless, I have done my best and where the pictures do not do justice the taste certainly will! Whilst it seems strange to have lentils in an omelette, it has been one of the best things I have tried. Despite the great taste, lentils add a whole host of benefits. They are high in fibre and protein, stabilise sugar levels and aid low cholesterol. Also the great thing about any fibrous food is that is is great for the digestive system, meaning you get the good stuff and will stay full for longer too! Anyway this recipe is another easy one… to be honest you can go ahead and add anything you like to it 🙂
3 x organic free range eggs
1 handful of red lentils
2 handfuls of spinach
walnuts to garnish
light frying oil of your choice
1. Put the lentils in a small bowl with water and soak for 15-30 minutes before using.
2. Crack all eggs into a large mixing bowl. I add my salt and pepper at this stage to season. Some people also may like to add milk to the egg mixture to make a thinner liquid but I choose not to do this.
3. In a small frying pan, add all spinach and sauté (fry on a low heat) until the spinach wilts, after this you can add the spinach to the egg mixture along with the drained lentils.
4. Add a little more oil to your pan, and when it becomes a good frying temperature, add the mixture, ensuring that the mixture doesn’t spread too thin. I sometimes tilt the frying pan slightly to keep me from chasing the runny egg all over the pan!
5. Keep frying until the lower half of the omelette feels solid enough to flip it over, after ‘flipping’ you should be ready to pop on your plate to eat!
6. The way you choose to garnish your omelette is completely up to you… Sometimes I like to have some crushed walnuts or a handful of plum tomatoes. But I always make sure to add a dash of balsamic glaze because it just makes everything taste that little bit more fabulous!