Some mornings call for a breakfast that feels both satisfying and light. This green herb omelette combines protein-rich eggs with fresh herbs and spinach for a simple, nourishing meal.
Why you'll love it
Eggs provide protein to help keep you satisfied, while parsley, coriander, dill, and chervil add fresh flavour. A swirl of Pure A2 Gir Cow Ghee brings a buttery richness that's beautifully easy to enjoy, and a pinch of Lakadong Turmeric Powder lends warmth and golden colour. Finish with a dash of Black Pepper Powder , a classic pairing in Ayurvedic kitchens.
Ingredients (Serves 2)
4 eggs, room temperature
2 tbsp coconut milk
2 tbsp chopped chives
Small bunch parsley, chopped
Small bunch coriander, chopped
2 tbsp chopped dill
2 tbsp chopped chervil
Pinch of turmeric
25g baby spinach, chopped
¼ tsp sea salt
Cracked black pepper
2 tsp ghee
Salad leaves, dressed
2 tbsp goat's cheese or feta (optional)
1 tsp hemp seeds
Method
Whisk the eggs and coconut milk together.
Stir in the herbs, spinach, turmeric, salt, and pepper.
Heat 1 teaspoon of ghee in a non-stick frying pan over medium heat.
Pour in half of the egg mixture and spread evenly across the pan.
Cook for 1-2 minutes, or until just set.
Add half of the salad leaves, cheese (if using), and hemp seeds to one side of the omelette.
Fold the omelette over the filling and serve.
Repeat with the remaining ingredients to make a second omelette.
Serve warm and enjoy.
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