This Green goddess omelette is bursting with goodness. As well as nutrient-rich eggs, it’s packed with nourishing, liver-loving leafy greens and anti-inflammatory avocado. Eggs are a brilliant inclusion in your fertility diet because they are nutrient-rich and they’re versatile. It’s an easy way to get a quick, nutrient-rich meal at any time of day.
But first, how to make the perfect pillowy omelette?If you already know this, Jump to Recipe!
Wondering how to make an omelette that’s pillowy, perfectly folded, and has just the right amount of filling? Well, trust me when I say this is a simple, no-fuss method that works every time. And if you need more filling ideas – I’ve got a few delicious options listed below.
Simply put, omelettes are a great way to load up a fertility-boosting breakfast. You can toss in your favourite veggies, meats, cheeses, and even sauces.
Now, I know omelettes can be a bit intimidating if you’ve never made them before. But fret not, this method removes the excess stirring you’ll find on some recipes, and simplifies omelette-making down to 3 easy steps. Whisk, cook, and fold – that’s it! Trust me, you’ll be an omelette expert in no time.
A basic omelette recipe is shockingly easy – you just need a fat (oil/ghee/butter) to coat the pan, eggs, and a little seasoning. But omelettes are much more delicious when you fill them up!
- Oil: To coat the pan you can use olive oil, ghee, butter, avocado oil or coconut oil. Remember to avoid vegetable oils, including sunflower oil and rapeseed oil.
- Sea salt and cracked black pepper: A pinch of sea salt does wonderful things for the egg mixture – from seasoning the eggs just right, to creating an even fluffier texture. Cracked black pepper adds a warm, spicy flavour as well as texture.
- Eggs: Just 2 large eggs are needed for cooking up the perfect omelette with an 8-inch pan. If you’ve got a 10-inch pan, 3 eggs are ideal.
- Filling: The world is your oyster when it comes to omelette fillings! This avocado and rocket (arugula) green goddess combo is insanely good, with a sprinkle of turmeric in the egg mixture. But I’ve got more deliciously savoury ideas listed out below.
How to make an omelette
Before you start cooking, make sure you’re using an 8-inch non-stick pan (interior diameter of 6-inches), I like the Always Pan which is non-stick, but importantly, also non-toxic. The non-stick coating of the Always Pan makes it a cinch to fold the omelette into a half moon shape.
- Make the egg base. Whisk the eggs, salt and pepper in a medium bowl until lightly fluffy and for the Green goddess omelette, add half a teaspoon of turmeric. And if you’re wondering why you should salt beforehand – I’ve got a quick explanation below!
- Cook the omelette base. The key to the perfect omelette is cooking low and slow! So heat the oil, butter or ghee over medium-low heat, then pour the egg mixture into an even layer. Turn the heat to low, and let it cook without poking or prodding for 2 to 3 minutes.
- Add in the good stuff. Pile the filling onto one side of the omelette. Then gently fold the other half over and slowly slide the omelette onto a plate. Et Voila! Breakfast is served!
Do I need to season the egg mixture before cooking?
Salt plays an important role when it comes to tender eggs. When you cook eggs, the heat causes the yolks to draw tighter and tighter together. But a little salt whisked in before cooking keep the eggs moist and fluffy.
How do I make an extra-fluffy omelette?
While it’s not necessary, you can add a splash of water or milk into the egg mixture to create a more pillowy texture.
Omelette filling ideas
Ratio is key when it comes to an omelette filling. I find that ¼-cup to ½-cup (4-8 tablespoons) of filling works perfectly with a 2-egg omelette. Anything more than that and you’ll struggle to fold the other half of the omelette over. Some filling ideas:
- Spinach & mushroom omelette: Spinach, mushroom, onion, and goat’s cheese.
- Tuscan omelette: Sun-dried tomatoes, onion, basil pesto, spinach and feta cheese.
- Tomato & onion omelette: Spring onions and sun-dried tomatoes.
With these ideas, before you make the omelette, you’ll need to sauté your choice of filling. Then set the filling aside on a separate plate until needed.
More healthy egg-based breakfasts to try
If you love eggs as much as I do, here are some more egg-based breakfast recipes to try:
- Sweet potato waffles with fried egg
- Easy buckwheat crepes
- Rainbow abundance bowl
- Chocolate orange baked oats
- Sweet breakfast omelette
- Breakfast egg muffins
- Spinach & feta muffins
- Traditional shakshuka
- Spring vegetable shakshuka
I hope you enjoy this green goddess omelette recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Green goddess omelette
- 4 large organic free-range eggs
- Sea salt and cracked black pepper
- ½ tsp ground turmeric
- 2 tsp olive oil or organic grass-fed ghee
- 1 avocado sliced
- ½ bunch parsley roughly chopped
- 2 handfuls of rocket arugula leaves
- Place the eggs, salt, pepper and turmeric in a medium bowl and whisk to combine.
- Heat the oil in a medium frying pan over a medium heat. Add the eggs and tilt the pan slightly so that the eggs cover the surface completely. Turn down the heat and cook for 2-3 minutes or until the edges are cooked and the top is just set.
- Scatter half the omelette with the avocado, parsley and rocket leaves and season with salt and pepper. Fold in half, slide onto a chopping board and divide into two.