RECIPE: Omelette with wilted spinach, broad beans and pecorino

This omelette recipe is jam-packed with iron and other healthy nutrients- guaranteed to give you an amazing start to your day.


by Fiona Day |
Published on

Simmer the beans until just tender, drain and run them immediately under cold water. Pop them out of their skins.

Blanch the spinach and squeeze dry on kitchen towel.

Beat the eggs, then stir in beans, spinach, parsley and cheese and season to taste.

Oil a heavy based frying pan and cook the omelette to your liking.

(Recipe: The Fast Diet by Dr Michael Mosley and Mimi Spencer)

Just so you know, whilst we may receive a commission or other compensation from the links on this website, we never allow this to influence product selections - read why you should trust us