Happy Spring Omelette with flowers

This has to be one of the most nourishing protein and nutrient dense breakfasts not to mention so very pretty. It’s the bounty of Spring on a plate that both children and adults will love. We are lucky to have a local egg farmer who has a beautiful small flock of chickens that roam free eating all the weeds and greens around - and lay the most delicious eggs.

For 1 person

Knob of butter

2 eggs (preferably organic and free range)

1 clove of garlic grated on a microplane

1/2 t Dijon mustard

A handful of spring greens - spinach, cavolo nero, chard, nettles or any other greens chopped

A small bunch of herbs, choose from one or any of the following - parsley, thyme, oregano picked and chopped

Parmesan cheese

Salt and pepper

Edible spring flowers - choose from Calendula, Borage, or Nasturtium 

Heat a heavy bottom small pan (I use cast iron) on a medium heat. Gently whisk the eggs with the garlic and mustard. Add the knob of butter to the hot pan and swirl to coat the bottom, then pour in the egg mixture. Sprinkle the herbs evenly over then the egg followed by the greens and a good grating of Parmesan cheese a sprinkle of salt and a good grind of pepper. When the egg starts to look opaque on the bottom (about 2 minutes) and you can easily get a spatula under one side flip half of the omelette over to encase the filling into a half moon. Cook for a minute. Flip the entire omelette over to gently cook the other side (another minute) and slide out onto a plate. Sprinkle with the flowers and serve immediately