Green Omelette Wrap with Silverbeet
The fastest recipe on the site: a thin omelette with finely shredded silverbeet, rolled around cheese or hummus. Five minutes from pan to lunchbox.
This is the fastest recipe on the whole site: ten minutes from cracking the eggs to the wrap lying rolled on the board. Finely shredded silverbeet (or mangold, if that's the name it was sold under) wilts in the steam from the eggs, so it never needs its own turn in the pan.
Think of it as the lunch joker. It works warm for breakfast, cold in the lunchbox, and as an emergency dinner on days when the fridge holds nothing but eggs and a few leaves from the garden.
Ingredients
- 2 eggs
- 2 large silverbeet leaves (about 50 g), finely shredded along with the thin part of the stem
- 1 tbsp water or milk
- 1 tsp butter or oil, for frying
- 2 tbsp grated cheese or 2 tbsp hummus
- Salt and black pepper
Method
- 1Whisk eggs, water, salt, and pepper briefly with a fork.
- 2Heat the butter in a large non-stick pan (24–26 cm) over medium heat until it stops foaming.
- 3Pour in the eggs and tilt the pan so they coat the whole base in a thin layer.
- 4Immediately scatter the shredded silverbeet and the cheese evenly over the top while the surface is still wet.
- 5Cook for 2–3 minutes until the omelette is set through and the silverbeet has wilted in the steam. Slide it onto a board.
- 6Spread with the hummus now, if using hummus instead of cheese. Roll up tightly and cut in half on the diagonal.
Serving suggestions
Eat it warm straight off the board with a little chilli sauce, or pack it cold in the lunchbox with cucumber sticks alongside.
Make ahead, store, and reheat
The wrap can be made the night before and kept in the fridge for next day's lunch; it's built to be eaten cold. Don't keep it longer than a day.