Omega-3 omelette with spring greens and beans

Omega-3 omelette with spring greens and beans

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  • 2
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Heart friendly
  • 10 minutes
  • 5 minutes
  • WINE: Woolworths Chenin Blanc Light 2009
  • Buy Ingredients Here


  • ¼ cup dill
  • ¼ cup fennel
  • ¼ cup parsley
  • ½ cup onions
  • 1/4 cup flat-leaf parsley
  • 1/2 cup spring onions
  • 1/2 cup fresh broad beans
  • 6 omega-3 egg whites
  • 6 omega-3 yolks
  • 4 baby marrows, grated
  • Sea salt and freshly ground black pepper

Cooking Instructions

Finely chop the dill, fennel, parsley and spring onions.

Blanch the broad beans. Whisk the egg whites until soft peaks form and then fold in the egg yolks.

Set aside some of the chopped herbs, then fold the rest into the egg mixture, along with the grated baby marrow. Season to taste.

Heat the olive oil in a pan over a medium heat. Pour the mixture into the pan and cook briefly.

Place the pan with the egg mixture under a hot grill until the top turns slightly golden in colour.

Spoon over the cottage cheese, scatter with the remaining herbs and serve with the broad beans on the side.

Per serving: 1131.3 kJ, 21.8 g protein, 14.3 g fat, 11.6 g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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