Clotted Cream Omelettes with Greens on Buttered Wholegrain Crumpets
By Ocado
Published on 19 September 2024
Wholegrain crumpets with a big dollop of spring thrown in. This recipe for clotted cream omelettes with greens and crumpets from food writer Claire Thomson will have you reaching for your greens, and, if you aren’t already adding clotted cream to your omelettes, you soon will be. Add extra soft green herbs for extra va-va-voom, good eggs and a blizzard of parmesan, this is a great breakfast, brunch, lunch or even quick dinner.Time and servings
15 minsTotal time
5 minsPrep time
10 minsCooking time
Ingredients
- 1 good handful purple sprouting broccoli
- 1 good handful baby spinach
- 1 good handful watercress
- 1 good handful wild garlic
- 4 large eggs, beaten
- 50g butter, plus extra for the crumpets
- 80g clotted cream
- 40g parmesan, freshly and finely grated
- 4 wholegrain crumpets
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Set a pan of boiling salted water over a high heat and cook the broccoli for 1-2 mins until al dente, then drain and set aside.Step 2
Crack the eggs into a bowl and season well with salt and plenty of freshly ground black pepper.Step 3
Put a non-stick or cast-iron frying pan over a high heat. Add 25g butter and once melted add the greens, including the broccoli, with plenty of seasoning and cook for 1 min, until just wilted. Remove from the heat and transfer the greens to a warm plate.Step 4
Carefully wipe out the pan with kitchen paper and return to the heat. Add the remaining 25g butter and once melted pour in the eggs. Cook for 1 - 1 ½ mins, with only a very gentle stir, until the eggs form a barely cooked omelette.Step 5
Add the wilted greens to one side, spoon over the clotted cream and sprinkle with half the grated parmesan.Step 6
Carefully fold over the omelette and finish cooking to your liking in the hot oven, about 1-2 mins for just set.Step 7
Meanwhile, toast and butter the crumpets and put 2 on each plate.Step 8
Carefully halve the omelette and sit on top of the crumpets, then top with the remaining 20g grated parmesan to serve.