This is a great way of using up leftover sprouts (or in my case, a load you haven’t even gotten around to cooking yet). You can also top your omelette with smoked salmon or leftover ham if you have any to use up and/or you’re feeling especially boujee.
- 3 medium free-range eggs
- 150ml whole milk
- 90g plain flour
- 1 tsp baking powder
- ¼ tsp smoked paprika
- 300g brussels sprouts, shredded
- Grated zest and juice of half a lemon, plus wedges to serve
- Vegetable oil for frying
- 6 tbsp sour cream
- 2 tsp Dijon mustard
- 1 tsp chopped chives
- In a mixing bowl, whisk the eggs with the milk, flour, baking powder and paprika, then stir in the shredded sprouts and lemon zest.
- Heat a large frying pan over a medium heat with a splash of oil and pour the omelette mixture into the pan. Fry for 2-3 minutes on each side until golden brown.
- Mix the sour cream, mustard, lemon juice and chives in a small bowl and season to taste.
- Serve the omelette with the chive sauce, extra chives and lemon wedges for squeezing.
This is a sponsored post; this recipe was shared with me by The Corner London City to highlight their mission to reduce food waste as part of their overall drive to be the greenest hotel in London. The hotel already serves daily breakfasts made from leftovers as part of their regular menu.
They also shared the below recipe for a delicious Green Tea Old Fashioned; the perfect cocktail for a cold winter’s night, and a great way to use up those homemade dried orange slices after Christmas.