A soul warming and gut friendly deconstructed recipe that is so versatile and delicious, a hearty meal that ticks all of the skin and health boxes!
Ingredients
50g Pumpkin, sliced
5 Cherry Tomatoes, halved
4 Brussel Sprouts, halved
50g Broccoli, slice flowerets
2 Button Mushrooms, sliced
30g Purple Cabbage, sliced
1 large Egg
70g Egg Whites, or 1 egg white
20g Parmesan Cheese
1 tsp Dijon or Wholegrain Seeded Mustard
Salt & Pepper
1 tbl Sauerkraut
1 tsp Hemp Seeds
1tbl Olive Oil
Method
Peel, chop and prepare all vegetables, as detailed above. Add oil to pan and sauté vegetables on a medium heat until just tender. Cover and reduce heat to low.
In a mixing jug add Egg, Egg White, Mustard, Parmesan Cheese, Salt and Pepper, whisking until well combined.
Stir vegetables, ensuring that there is enough oil throughout the pan and that vegetable are spread evenly across the fry pan.
Add egg mixture to the pan, tilting the frypan in all directions to allow egg mixture to run and evenly cover the vegetables. Cover and cook on low heat until the egg is mostly cooked through, approx. 5mins.
Gently move the edges of the omelet with a spatula, lifting the omelet away from the frypan, shaking the pan as you work to assist you.
Using a diner plate, carefully take the frypan off the heat and place the dinnerplate on top of the frypan. Holding the plate steady with one hand, upend the pan so that the omelet shifts onto the dinner plate. Carefully return the underside of the omelet to the pan for a further 3 mins, cooking the omelets uncooked side.
Once cooked, serve on a plate topping with Sauerkraut and Hemp Seeds.
This meal gains its name, as it is so full of vegetables that it rarely serves beautifully on the plate as a complete omelet in appearance! Enjoy it, fully deconstructed, in all its glory of goodness!
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