1/2courgetteremove & discard soft core, dice the green
4spring onionsfinely sliced
30gbasil leavesfinely shredded
4large free-range eggsbeaten
salt & pepper
1large handful watercress
1tbspfresh basil pesto
1tbsptoasted sunflower & pumpkin seeds
Add the sunflower oil to a small non-stick frying pan. Add the courgette, spring onion, basil and spinach to the pan and saute over a medium heat for 3 minutes.
Season the eggs with salt and a generous crack of black pepper. Add the eggs to the vegetable mixture in the pan. Stir gently to combine allowing the bottom of the omelette to set, however the top should still be liquid.
Sprinkle over the diced feta cheese and place the pan under a hot grill. Grill until the top of the omelette has set and the cheese is starting to turn golden. Remove from the grill.
Place the omelette on a warm plate, cover with the avocado and watercress. Sprinkle over the toasted seeds and drizzle over the pesto. Serve immediately.
Frozen spinach is a great freezer staple and is great added to many dishes, including curries and stir-fry.If you don't have frozen then simply add some fresh spinach and allow to wilt.