POTATO AND GREEN BEANS OMELET WITH MICROGREENS
WHY SUNFLOWER MICROGREENS?
Sunflower microgreens are among the most complete foods you can add to your diet to improve nutrition and they have a wonderful nutty flavor and a crunchy texture. Like most microgreens, they offer excellent nutritional and medicinal benefits. Furthermore, sunflower microgreens are a substantial source of complete protein, meaning that they contain all building blocks needed to form the essential amino acids. They offer a better functional food source than eating raw sunflower seeds, especially for the absorption of magnesium and zinc. Sunflower microgreens are an excellent source of vitamins, including vitamin A, B complex, vitamin E, and vitamin K. Sunflower microgreens nutrition also includes a rich supply of minerals that are key in any healthy diet, including calcium, iron, potassium, selenium, zinc, magnesium, and phosphorus.
RATING
SERVES
4
PREP TIME
15 min
COOK TIME
25 min
Ingredients
- 1 lb new potatoes peeled and thinly sliced
- Extra virgin Greek olive oil
- 1 white onion finely minced
- 2 sprigs fresh thyme
- 2 cups green beans trimmed
- 5 large free range eggs beaten
- Seasalt and freshly ground black pepper
- 3 Tbsp parsley finely chopped
- 4-5 bocconcini drained, for serving
- Sunflower microgreens for serving
Instructions
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Boil the potatoes in a pan of salted water for 10 minutes or until just tender.
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Meanwhile, in a non-stick ovenproof frying pan, heat 4 tablespoons of oil over medium heat. Add the onion and fry for 5-8 minutes until soft and translucent. Add the green beans and cook for a couple of minutes. Add the drained potatoes to the pan and turn the heat to low. Cook for 5 more minutes and then pour the beaten egg into the pan, then shake and tip the pan a little to make sure the egg coats everything evenly. Season with salt and pepper.
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Cook the omelet for about 5 minutes on medium heat to set the egg at the bottom of the pan. Put the pan under the broiler and cook for 4-5 minutes until the frittata is just set.
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Sprinkle with parsley, microgreens and serve with bocconcini.
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