Fresh vegetable omelette with lentils

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Lentils in an omelette? Their flavour and texture add dimension – and a hit of healthy folate to boot.

Photo, John Cullen.

PREP 6 MIN
TOTAL 35 MIN
MAKES 4 SERVINGS

Ingredients

  • 8 eggs
  • 1/2 tsp salt
  • 1 tsp canola oil
  • 1/4 small red onion, diced
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup thinly sliced asparagus
  • 1 cup packed baby spinach, chopped
  • 1/4 cup canned lentils, drained and rinsed
  • 4 tsp finely grated parmesan, optional

Instructions

WHISK eggs with salt in a medium bowl. Season with pepper.

HEAT a small non-stick frying pan over medium-high. Add oil, then onion, pepper and asparagus. Cook, stirring frequently, for 2 min. Add spinach and lentils. Cook until spinach wilts, about 1 min. Transfer to a bowl.

REDUCE heat to medium-low. Add 1/4 of egg mixture to same frying pan. Cook, unstirred, until edges are set, 2 to 3 min. Use a spatula to lift edge…

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