By Liv Kaplan
Chilli, Lime And Coriander Omelette
4 steps
Prep:10minCook:10min
I love packing all my meals with the most flavour possible, and that’s why you’ll see loads of herbs and spices and different kinds of veggies in this recipe, not to mention the more variety of these kinds of plant foods means loads of polyphenols and prebiotic fibres to really enhance the health of our guts.
Updated at: Thu, 17 Aug 2023 04:44:05 GMT
Nutrition balance score
Good
Glycemic Index
29
Low
Glycemic Load
5
Low
Nutrition per serving
Calories574.6 kcal (29%)
Total Fat44 g (63%)
Carbs16.6 g (6%)
Sugars7.4 g (8%)
Protein28.1 g (56%)
Sodium435.2 mg (22%)
Fiber13.5 g (48%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Heat a coconut oil in a medium pan. Add spring onion and chilli and cook for 3 or so minutes until fragrant. Add in the kale and zucchini and leave to cook, tossing occasionally for 5 minutes. Place a lid loosely on the pan and cook for another 5 minutes.
Step 2
Meanwhile whisk eggs in a bowl. Remove greens from the pan and set aside.
Step 3
Pour eggs into the pan and leave cook, bringing in the edges to ensure it all gets cooked. When still slightly liquid, add in the cooked greens to half the omelette and flip. Leave to cook for 2 minutes then transfer to a plate.
Step 4
To serve, top with a sprinkle of paprika, sesame seeds, fresh coriander, extra spring onion and chilli and a drizzle of hemp seed oil.
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