Clotted Cream Omelettes with Greens on Buttered Wholegrain Crumpets

INGREDIENTS

• 1 good handful purple sprouting broccoli

• 1 good handful baby spinach

• 1 good handful watercress

• 1 good handful wild garlic

• 4 large eggs, beaten

• 50g butter, plus extra for the crumpets

• 80g clotted cream

• 40g parmesan, freshly and finely grated

• 4 wholegrain crumpets

2 servings

Calories~925 kcal

Protein~33 g

Carbs~53 g

Fat~65 g

Fiber~8 g

Sugar~5 g

Total recipe

Calories~1,850 kcal

Protein~65 g

Carbs~105 g

Fat~130 g

Fiber~15 g

Sugar~10 g

METHOD

• Step 1

  Heat the oven to 200°C/ 180°C fan/ gas 6. Set a pan of boiling salted water over a high heat and cook the broccoli for 1-2 mins until al dente, then drain and set aside.

• Step 2

  Crack the eggs into a bowl and season well with salt and plenty of freshly ground black pepper.

• Step 3

  Put a non-stick or cast-iron frying pan over a high heat. Add 25g butter and once melted add the greens, including the broccoli, with plenty of seasoning and cook for 1 min, until just wilted. Remove from the heat and transfer the greens to a warm plate.

• Step 4

  Carefully wipe out the pan with kitchen paper and return to the heat. Add the remaining 25g butter and once melted pour in the eggs. Cook for 1 - 1 ½ mins, with only a very gentle stir, until the eggs form a barely cooked omelette.

• Step 5

  Add the wilted greens to one side, spoon over the clotted cream and sprinkle with half the grated parmesan.

• Step 6

  Carefully fold over the omelette and finish cooking to your liking in the hot oven, about 1-2 mins for just set.

• Step 7

  Meanwhile, toast and butter the crumpets and put 2 on each plate.

• Step 8

  Carefully halve the omelette and sit on top of the crumpets, then top with the remaining 20g grated parmesan to serve.