RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
¾ cup (180ml) pure cream (or water)
1 cup mixed herbs, chopped (we used chives and parsley), plus extra to serve
1½ tbs ghee
3 spring onions, finely chopped, plus extra thinly sliced to serve
2 zucchini, cut into rounds
1 garlic, crushed
¾ cup frozen peas
2 cups leafy greens, such as baby spinach or chopped silverbeet
12 medium cooked wild prawns, peeled and cleaned
1 avocado, cut into wedges
Thinly sliced green chilli & lime wedges, to serve
PUTTING IT ALL TOGETHER:
Set an oven grill to medium-high. Lightly whisk eggs, cream (or water) and herbs together in a bowl and season.
Heat ghee in a 22cm ovenproof frying pan over medium heat. Add spring onion and zucchini and cook, tossing regularly, for 2 minutes. Add garlic and peas, stir to combine and cook for a further minute, then add spinach and cook for a minute more until just wilted.
Pour in egg mixture. As it begins to set at the edges, use a spatula to draw the cooked egg towards the centre (without breaking it up), allowing the uncooked egg to run towards the edges. Cook for 2-3 minutes until base and sides are starting to firm up, then place under the preheated grill and cook for a further 3-4 minutes until puffed and firm
Top omelette with prawns, avocado, chilli and extra herbs and spring onion and serve with lime wedges.