I love this satiating lunch.
Green because this omelette is rich in leaves pigmented with chlorophyll therefore rich in nutrients, plumped out with lightly boiled soya and French beans and sprinkled with Matcha tea powder for an additional longevity boost.
Mean – well, I’m drawing on urban slang to give it an enhanced level of attraction! Meaning ‘extreme’ in taste and nutrient content and satiability.
Bulking up your lunches with fibre and nutrient rich proteins can keep us fuller for longer, improving concentration during your work day and potentially the decreased likelihood of reaching for unhealthy snacks later in the day.
Here we have an incredible combination of satiating protein and heightened flavour. The abundant use of greens including rocket, spring onions and fresh thyme offer fibre, folate, potassium, vitamin A, vitamin C and iron . These flavours are enhanced by using shavings of a strong cheese, here I have used the artisan unpasteurised ewe’s milk cheese ‘Berkswell’ of the ‘Irresistible’ COOP range.
Sauté 6 spring onions in a little olive oil. Whilst they are slowly turning translucent, add half a cup of frozen soya beans and 10 French/green beans (the latter finely chopped) in to a small pan of boiling water and boil for 3 minutes. Remove and drain.
Break 2 eggs into a mixing bowl, add a handful of finely cut rocket, a sprig of thyme and whisk with a fork. Add the drained beans. Season with black pepper and a pinch of chilli flakes. Mix well.
Add the mixture to your pan with the spring onions. Add half a teaspoon of Matcha powder as the omelette cooks. Ideally you need to do this towards the end of the process to preserve the Matcha’s health promoting active ingredients. Heat the grill. Sprinkle on a handful of hard cheese shavings.
Once the under-side is cooked through, pop under the grill until the top of the omelette begins to brown.
Serve with a crunchy carrot and ginger salad, more spring onion, then sprinkle with black sesame seeds and enjoy.