At first site this may look like just an omelette, but have you ever seen an omelette with oats in?? I first tried this slightly unexpected addition one morning in LA and I loved it. Particularly if the edges that touch the pan are allowed to get a nice golden brown crunch to them. Absolutely epic. Taste and texture aside, the addition of oats gives you that all important combination of a super high quality protein and a high fibre slow burning carbohydrate that creates the perfect meal. Plus you get a good hit of extra B vitamins to boot.
- 2 large free-range eggs
- 25g rolled oats
- 60ml almond milk
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp dried oregano
- 1/4 red onion, chopped
- 1/4 red pepper, chopped
- 1/4 yellow pepper, chopped
- 1 handful spinach leaves
- 1 tbsp olive oil
- Salt and black pepper, to taste
In a bowl, whisk together the eggs, oats, almond milk, smoked paprika, ground cumin, turmeric, dried oregano, salt and black pepper until well combined.
In a non-stick frying pan, heat the olive oil over medium heat. Add the chopped red onion and peppers and sauté for 2-3 minutes until softened.
Add the spinach leaves to the pan and cook for a further 1-2 minutes until wilted.
Pour the egg mixture over the vegetables in the pan and cook for 3-4 minutes until the bottom is set.
Using a spatula, carefully flip the omelette over and cook for a further 2-3 minutes until the other side is set.
Serve the omelette hot, garnished with fresh herbs and some extra salt and black pepper, if desired.