My Favourite Green Omelette

  • Serves 1
  • Prep in 20 minutes
  • Cook in 10 minutes

This is my favourite for a reason, it’s insanely delicious! I pretty much have a variation on this theme for breakfast everyday as it is a perfect balance of healthful fats, fibre from the green veggies and protein from the eggs (and if not for breakfast it’s definitely lunch or dinner!). It also helps that it’s fast, filling and like I said before, super yummy!

Vary the vegetables used to your personal preference and experiment with different fresh herbs or maybe some halved sweet cherry tomatoes scattered over the top if you’re lacking in avocado one particular day (or if you’ve had a whole one already…!)

Key Facts

  • Simple & Delicious
  • High Protein, High Fibre
  • Family Friendly
  • Superbly Versatile


  • 1 small leek

  • 1/2 head of broccoli

  • 2 chestnut mushrooms

  • 2 large organic eggs

  • splash of almond milk (or your choice of milk)

  • freshly ground black pepper

  • a big handful fresh coriander

  • 1/4 avocado

  • drizzle apple balsamic vinegar

  • Optional: 2 tablespoons nutritional yeast 


  1. 01

    Slice the leek and chop the broccoli into small florets, add to a frying pan with 1/2 tsp coconut oil and cover with a lid. Cook on a medium heat for 5-6 minutes giving the pan an occasional shake to move everything about.

  2. 02

    Meanwhile cut the mushrooms into chunky slices, roughly chop the coriander and slice the avocado.

  3. 03

    Once the broccoli and leek are lightly golden add the mushrooms to the pan and pop the lid back on for a couple of minutes.

  4. 04

    Crack the eggs into a bowl and whisk with the milk and black pepper. Remove the lid from the pan and use a spatula to push your veggies over to one side. Pour in the egg and scramble slightly before scooping the veggies onto it and tipping the pan so it runs around the entire base.

  5. 05

    Sprinkle over the nutritional yeast if using and scatter the coriander over, cover with the lid again for a minute to wilt the herbs and allow the eggs to puff up around all our lovely veggies.

  6. 06

    Loosen with a spatula and slide onto a plate, top with your avocado slices, drizzle with the vinegar and dive in! I’m partial to serving it with an organic decaffeinated coffee like this Clipper one but I’m sure tea is just as worthy an accompaniment 🙂

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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