I love omelette’s for any meal during the day, by mixing up flavours keeps this little humble egg dish exciting. I went with what I had available and this collaboration of Autumnal flavours was a winning combination. Goat cheese, spring onion, mushrooms, kale sprouts was a perfect combination, add a scattering of juicy slightly tart pomegranate seeds and you have a wonderful mouthful of many flavours; sweet, sour, bitter, creamy which certainly enlivens and satisfies the senses.
Pomegranates are just coming into season this Autumn and they are not only perfect to add to savoury dishes but also brilliant additions to sweet, they are packed full of vitamin C and will give you an extra boost this winter. Organic eggs are full of essential amino acids these help our body repair, heal and build muscles. They are brilliant to have post workout. Mushrooms are a good source B vitamins, including; niacin (vitamin B3) known to aid with depression, riboflavin (vitamin B2) helps to release energy from foods and thiamine (Vitamin B1) which is great for supporting the nervous system (Source: Foods That Harm & Foods That Heal) Spring onions contain diallyl sulfide a cancer protective phtyochemical. Any sprouts from veggies are brilliant, when they are “babies” they contain the most amount of nutrients. This is a brilliant (but can be expensive) way to get a high dose nutrient rich amount of kale.
It is a cheap way to get a great post work out nutrient boosting dish that will not break the bank.
1 Knob butter
4 Spring onions, finely chopped
4-5 Button mushrooms, roughly sliced
3 Organic/Free range eggs, whisked, seasoned with some salt and pepper
40g Soft goat cheese, crumbled
1/2 Pomegranate seeds, to serve
1/4 Cup sprouted kale, to serve (alternatively can use spinach, rocket or fresh herbs to serve)
- Pre-heat your oven grill. In a small frying pan, medium heat, add knob of butter, add onions and fry until slightly soft and fragrant, add mushrooms, let them sweat for 1-2 minutes.
- Add seasoned whisked egg, stir a a little to get onions and mushrooms combined then leave to set.
- When almost set on the bottom, sprinkle with goat cheese and whack under the grill for 5 minutes to crisp up and cook on top.
- Serve with pomegranate seeds and sprouted kale.