Another lovely weekend breakfast…








Serves 2

Ingredients: 5 tbsp olive oil
1 x 400g tin brown lentils
2 large handfuls of baby spinach
50g feta
6 eggs
4tbsp fresh mint leaves, roughly torn
2tbsp pistachios
Freshly ground black pepper
Lemon wedges (to serve)


Place 1 tablespoon of olive oil in a frying pan and add the lentils and spinach. Stir to warm the ingredients through and wilt the spinach. Season with pepper and add the content to a plate. Crumble the feta over the top of the lentils and set aside while you make your omelettes.

Whisk the eggs together in a bowl. Heat 2 tablespoons of olive oil in the frying pan and add half of the egg mixture. Cook for 2 miuntes or until the top of the omelette is almost set and base is golden.

Spoon half of the lentil mixture over half of the omelette thats furthest away from you. Use a spatula to filp the nearest half over the filling to enclose it. Slide the omelette onto a plate and scatter with half of the mint leaves and pistachios. Serve with a wedge of lemon.

Repeat again to make the second omelette.

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