Green goddess omelette

Here's a new recipe to get really egg-cited about! Nici's light and fluffy green goddess omelette is a deliciously versatile dish that is perfect for breakfast or for dinner.

By Nici Wickes
  • 15 mins cooking
  • Serves 1
  • Print


  • 1 large handful spinach, kale or silverbeet
  • 2 tablespoon olive oil
  • 2 eggs
  • 1/4 teaspoon sea salt and grind of black pepper
  • small handful of micro herbs and/or flat-leaf parsley
  • green goddess dressing (see below)
Green goddess dressing
  • 1/4 cup watercress, spinach, parsley or coriander
  • 1 tablespoon olive oil
  • 1 heaped tablespoon sour cream (use coconut yoghurt for dairy-free)
  • 30 gram feta (use goat or sheep for dairy-free)


  • 1
    Preheat the oven grill to medium-high.
  • 2
    Wilt the greens in a medium-sized pan with a splash of water. Remove and squeeze dry. Heat the oil in a frying pan with a heatproof handle and add the greens. Sauté briefly.
  • 3
    Whisk the eggs with the salt and pepper, then pour over the greens. Cook until set, then place briefly under the grill to cook through.
  • 4
    Transfer to a serving plate, scatter over the micro herbs and drizzle with the dressing.
Green goddess dressing
  • 5
    Blitz the greens with olive oil to a paste. Add the sour cream and feta, then whip until smooth.

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