This recipe is something I knocked up to help obtain a good level of protein and a balanced diet with minimal ingredients (balanced because it was helping balance the pizza out I had a few days ago).
Broccoli and carrot are two of the most basic and cheap vegetables on the market, but spice them up with some more Eastern flavours and you have a whole new type of creature. Make sure you check out the ingredients and recipe below.
Foe reference it serves 1 to 2
- 6 eggs
- 1 carrot finely grated
- 6-8 small broccoli florets
- ½ teaspoon of cumin
- 1 teaspoon of ground coriander
- Coconut oil
- A handful of pumpkin seeds
- A handful of sesame seeds
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Add the coriander, cumin, salt and pepper to the finely grated carrot and leave to rest. As well as complementing the flavours of carrot and spices, the salt will help to draw out the excessive moisture of the carrot.
Whisk the eggs in a bowl, using an actual whisk and not a fork, to achieve maximum aeration!
Gently steam the broccoli florets for 4 minutes or less – they won’t need long as they’re best when they’re just tender, but with a firm bite, and they will take some more heat inside the omelette.
While the broccoli is steaming, gently melt a thumb-sized piece of coconut oil in a suitable frying pan. Once coated, add the broccoli to the beaten eggs and pour both into the pan, turning up the heat to moderately high.
Let the eggs cook for a couple of minutes until you see the edges beginning to set and then add the spiced grated carrot to the mix, dispersing evenly. Continue to cook, using a spatula to separate the sides of the omelette from the pan, every now and again.
While the omelette is cooking, pre-heat the grill. After 5-7 minutes, the omelette should be almost cooked, with only the very top of the omelette remaining uncooked. Scatter the pumpkin and sesame seeds on the omelette and then transfer to the grill.
Grill for approximately 5 minutes, or until the top is golden brown. Thanks to your hard whisking earlier, your omelette should inflate under the grill, giving you a light and delicate texture.
I served it with a side salad and houmous but go mad (within reason).
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