Garden Fresh Omelette
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Fresh garden Winter omelette made with ingredients picked fresh from my garden. A quick healthy vegetarian dinner.
Recipe type: Main
Serves: 2-3
  • extra virgin olive oil - a dash
  • 2 sprigs of fresh rosemary - chopped
  • 1 sprig of fresh sage - torn
  • 2 stems of lemon thyme - chopped
  • handful of fresh parsley leaves - chopped
  • 1 leek - finely chopped
  • 4 small potatoes boiled and thinly chopped
  • 7-8 eggs lightly whisked
  • salt and pepper
  • shaved Parmesan
  • fresh rocket leaves
  1. To a heated pan add a dash of olive oil - I use a wok
  2. Add the fresh herbs and the leeks
  3. Stir until softened
  4. Add the potato to the pan and allow it to start to color
  5. Add salt and pepper and then pour over the eggs
  6. Cook on a low to medium heat until the eggs have nearly set
  7. When the eggs are almost set fold the omelette over to allow the eggs to finalise cooking and remove from the pan
  8. Top with freshly shaved parmesan cheese and fresh rocket leaves
The recipe may be halved and used to make two separate omelettes. One at a time.
Recipe by A Fresh Legacy at