Spinach,broccoliand
pestoopenomelette
withlemonricotta
prep 10 mincook5 minserves 1
vegetarian
Spraysunfloweroil
2 eggs,lightlybeaten
2tbspskimmedmilk
100gbite-sizebroccoli florets,
lightlysteamed
1tspbasilpesto
30gbabyspinachleaves
50gfrozenpeas
1tbspricotta
Finelygratedzest 1 lemon, plus a squeeze
lemonjuice
Chilliflakes(optional),togarnish
1 slice granary bread, toasted, to serve
1 Spraya smallfryingpan(witha lid)
withtheoilandsetovera medium-high
heat.Ina smallbowlorjug,lightly beat
togethertheeggsandmilk.
2 Pourtheeggmixtureintothepanand
swirlthepantocoatthebase.Cook
for1–2mintosetbriefly,thenusea
spatulatopullthemixtureawayfrom
theedgesofthepan.Tiltthepantolet
uncookedeggflowintothegaps.Do
thisuntiltheeggis justcookedthrough.
3 After1 minofcooking,scatterover
thebroccolifloretsandpushthem
gentlyintotheeggmixture.Dollopover
thepestoandscatterthespinachand
peasontop.Putthelidonthepanand
lettheomelettecookforanother2 min
oruntilthetopis setandthespinachis
wilted.Meanwhile,combinethericotta,
lemonzestandjuiceina bowl.
4 Oncecooked,dotthelemonricotta
overthetopoftheomeletteand
seasonwithfreshlygroundblack
pepper.Garnishwiththechilliflakes,
if using,andservewith the granary
toast on the side.
PERSERVING
425kcal 10gfibre
19gf at 29gprotein
6.2gsaturates 1.2gsalt
27gc a r b s 318mgcalcium
6.6g sugars 6mg iron2Spinach,broccoliand
pestoopenomelette
with lemon ricottaJANUARY 2020HEALTHY FOOD GUIDE 55EAT FOR BETTER HEALTH