A savoury omelette flavoured with a mix of green herbs – coriander, parsley, dill and chives.  It includes spice notes of cumin, turmeric and ginger which add such a warm depth of flavour plus a whole host of nutrients. It’s a wonderful way to serve a simple omelette!

 

Ingredients for Green Herb Omelette with Ginger, Cumin & Turmeric

  • Parsley
  • Eggs
  • Milk
  • Pecorino cheese
  • Shallot
  • Ginger
  • Ground cumin
  • Ground sweet smoked paprika
  • Coriander
  • Dill
  • Chives

 

 

Step by step instructions how to make Green Herb Omelette with Ginger, Cumin & Turmeric

 

  • Begin by assembling all of your ingredients together.  You will need a medium sized cast iron skillet or a frying pan for this recipe.

 

  • Finely chop the shallots and add them to the skillet with a knob of ghee or your preferred cooking oil.  Cook the shallots over a medium heat for a few minutes until they start to soften.

 

 

 

  • Crack the eggs into a bowl and whisk.

 

  • Add the milk, chopped parsley, coriander, dried dill, chives, grated ginger and the cumin and sweet smoked paprika spices.  Give everything a good whisk to combine well.

 

 

  • Pour the mixture into the skillet and cook over a medium heat for 1 minute. After 1 minute, turn down the heat to a low setting and place a lid on the pan, allowing it too gently cook for 5-6 minutes until the mixture has almost fully set.

 

 

 

  • Transfer the skillet to the grill to brown the top of the omelette (this is only possible if you are using a heat proof skillet – if you are using a regular frying pan with a plastic handle – please skip this step).

 

  • Once the omelette is fully set, sprinkle with good quality sea salt flakes, ground black pepper and a generous shaving of pecorino cheese before serving.

 

Green Herb Omelette with Ginger, Cumin & Turmeric

The Balanced Kitchen
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast, Light Bite
Servings 2 servings

Ingredients
  

  • 1 shallot
  • 1 knob of ghee or you preferred cooking oil
  • 6 medium eggs
  • 2 TBSP milk
  • 1 TBSP dried dill
  • 1 TBSP dried chives
  • 1 bunch of fresh coriander
  • 1 bunch of fresh parsley
  • 1 tsp ground cumin
  • 1 tsp ground sweet smoked paprika
  • 1 pinch sea salt
  • 2 TBSP pecorino cheese
  • ground black pepper

Instructions
 

  • Begin by assembling all of your ingredients together.  You will need a medium sized cast iron skillet or a frying pan for this recipe.
  • Finely chop the shallots and add them to the skillet with a knob of ghee or your preferred cooking oil.  Cook the shallots over a medium heat for a few minutes until they start to soften.
  • Crack the eggs into a bowl and whisk.
  • Add the milk, chopped parsley, coriander, dried dill, chives, grated ginger and the cumin and sweet smoked paprika spices.  Give everything a good whisk to combine well.
  • Pour the mixture into the skillet and cook over a medium heat for 1 minute. After 1 minute, turn down the heat to a low setting and place a lid on the pan, allowing it too gently cook for 5-6 minutes until the mixture has almost fully set.
  • Transfer the skillet to the grill to brown the top of the omelette (this is only possible if you are using a heat proof skillet - if you are using a regular frying pan with a plastic handle - please skip this step).
  • Once the omelette is fully set, sprinkle with good quality sea salt flakes, ground black pepper and a generous shaving of pecorino cheese before serving.
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