It is January and I have taken a little longer away from this blog than usual. I hope that I haven’t left you lost for ideas for what to do with all your January vegetables but I doubt it, because this is the time of year when everyone jumps on the bandwagon of healthy eating and all the food magazines are packed with vegetable recipes. I always find it quite irritating that they all go mental for vegetables for one month of the year, before they move on to the next thing, where as I and obviously you, are focusing on vegetables all year round and not just for January.
Anyway it was whilst flicking through one of those many magazines that I got to thinking about omelettes. Not just any omelettes but ones stuffed full of greens. And when my box turned up with a large bunch of spring greens, I set straight to work to see how it worked out.
Being a trained chef, omelette is a word which conjures up many memories. The cooking of your omelettes had to be a work of art and I can still hear head chefs scolding me for over-mixing or overcooking the eggs or getting even the faintest hint of brown on the outside. We were not allowed to use any cooking implement, you had to make the whole thing by shaking the pan. Nowadays I allow myself to relax a little and so I have to admit I really enjoyed making, and eating this omelette.
Omelette Stuffed with Sautéed Spring Greens
For one omelette
A knob of butter
Sea salt and freshly ground black pepper
100g spring greens, shredded and washed
1 tbsp. olive oil
1 tbsp. double cream
In a heavy bottomed saucepan heat the olive oil. Add the drained greens and sauté. The moisture left on the greens from washing will help steam the greens as you sauté them. Season with salt and pepper and stir until just wilted and tender. Stir in the cream and remove from the heat.
Crack the eggs into a mixing bowl with a pinch of sea salt and black pepper. Beat well with a fork. Heat a small knob of butter in a small frying pan on a low heat, and once melted and foaming, add the eggs and move the pan around to spread them out evenly. Using a spatula or palette knife, stir the eggs until almost set. Then leave still for a minute. Remove from the heat and pile the spring greens onto the omelette. Using a spatula or palette knife, ease around the edges of the omelette, then fold it over in half and slide on to a plate.