fennel, broccoli, mushroom & goat cheese omelette

This is pretty simple and probably doesn’t need a recipe but I thought I would post one up either way. Perfect if you really couldn’t be bothered doing much prep and have leftover vegetables to use up. You’ll have to excuse the terrible photos –  I’m not much of a photographer.

I am obsessed with soft goat cheese. I love using it on stuff like this and in soups; it melts ever so gently with heat and is like heaven to eat in that form. I’ve also started using organic free-range eggs. I just happened to pick them up at the farmer’s markets recently. I don’t know too much about nutrition in general (I tend to just eat what makes me feel great) but I do know that the eggs I’ve started buying recently are incredible and I certainly prefer them to the eggs I’ve been buying at the supermarket. They have a beautiful bright yolk and taste a hell of a lot better to me than conventional eggs do.

The ethical differences between conventional eggs and organic free-range eggs are very apparent. I know that the conditions of the chickens that produce conventional eggs are often cruel and unsanitary. Thinking about this sort of thing definitely guides my food choices. Whilst it certainly costs more to buy organic free-range eggs, I personally feel good knowing that I am eating food that is free of chemicals, hormones, antibiotics, and that the hens that produced the eggs can roam freely and aren’t subject to cruel practices like de-beaking.

Enjoy!

INGREDIENTS

1 tbs extra virgin olive oil

2 organic free-range eggs

a dash of milk

small handful thickly sliced fennel

4 sliced swiss brown mushrooms

small handful chopped broccoli

small handful baby spinach

small handful spring onions

pinch of rosemary

pinch of thyme

1 tbs tamari sauce

salt & pepper

chèvre (goat cheese) to garnish

METHOD

Whisk your eggs in a small bowl, add milk, tamari, spring onions and season well. Heat a little olive oil in a non-stick frying pan over medium heat and pop all of your chopped vegetables in there for around 2 mins. When the vegetables start to soften a little, pour the egg over them, coating everything evenly. Sprinkle with rosemary and thyme and cook for an extra couple of minutes or until it looks ready. Garnish with goat cheese and extra pepper and serve.