Mushroom Breakfast Omelette

Method

• 1)

  Finely slice zucchini

• 2)

  Add butter to pan on medium-high heat pan, allow to melt down.

• 3)

  Finely chop cavelo nero or kale and finely chop parsley (keep separate from each other)

• 4)

  Add zucchini to the butter, increase to high heat. Cook for 5 minutes on one side (as takes a while for moisture to evaporate before it will start frying), then a couple of minutes on the other side.

• 5)

  Crack 3 eggs into a bowl, add 1 cube of goats cheese and whisk together.

• 6)

  Once zucchinis coloured on both sides, add the cavelo nero and leave to cook down for a few minutes.

• 7)

  Pit olives by whacking with jar or glass. Chop through the parsley.

• 8)

  Once greens softened, remove with zucchini from pan and set aside.

• 9)

  Put a small knob of butter into a pan, once melted add egg and goats cheese combo to pan. High heat so egg should be bubbling.

• 10)

  Add greens, zucchini, olives and parsley to one side of the eggs. Add shaved ham (optional)

• 11)

  once partially cooked through (not all the way through as will be over cooked) flip other side of egg over the fillings and remove from heat.

• 12)

  Repeat steps to cook the second omlette.

• 13)

  Top with parsely, pinch of salt and squeeze of lemon.