Serves 4

  • 50 g/2 oz asparagus tips
  • 50 g/2 oz spring greens (collards), shredded
  • 15 ml/1 tbsp sunflower oil
  • 1 onion, sliced
  • 175 g/6 oz cooked baby new potatoes, halved or diced
  • 2 tomatoes, chopped
  • 6 eggs
  • 15 – 30 ml/1-2 tablespoons chopped fresh herbs
  • salt and ground black pepper
  • salad to serve
  1. Steam the asparagus tips and spring greens over a pan of boiling water for 5 – 10 minutes until tender. Drain the vegetables and keep warm.
  2. Heat the oil in a large frying pan, add the onion and cook gently for 5 – 10 minutes until softened, stirring.
  3. Add the baby potatoes and cook for 3 minutes, stirring. Stir in the tomatoes, asparagus and spring greens. Lightly beat the eggs with the herbs and season with salt and pepper.
  4. Pour the eggs over the vegetables, then cook over a gently heat until the bottom of the omelette is golden brown. Preheat the grill (broiler) to hot and cook the omelet under the grill for 2 – 3 minutes until the top is golden brown. Serve with a salad.

Per portion:

  • Energy 221 calories
  • Fat, total 14.2 g
  • Saturated fat, 3.4 g
  • Protein 13.6
  • Carbohydrate 10.4 g
  • Sugar, total 3.4 g
  • Fiber 2.1 g
  • Sodium 142 mg

– from the book, “The Gluten-Free Cookbook,” by Anne Sheasby

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