Sunflower with Blue Cheese Omelette



  • 2 eggs
  • 1/4 cup Wright Sprouts Dried Sunflower Sprouts (soaked overnight)
  • Blue cheese thinly chopped (can use Blue Brie for creamier version)
  • 1 Tbsp water
  • 1/4 cup of shredded spinach
  • Greek yoghurt
  • Extra shredded spinach for garnish


Have all your ingredients ready before you start. Whisk eggs in a bowl with water, heat a non-stick pan until you can feel the heat on your hand when held 20 mm above the base.

Pour in eggs, they should start to cook immediately, with a spatular move mixture around, and allow the mixture to flow evenly over the areas you have exposed of base of the pan. Continue in this manner so that the omelette cooks quickly.

When the base of the omelette is almost done, this is about one minute, over half of the omelette spread a layer

of shredded spinach, then the cheese on top, finally the soaked and drained sunflower seeds.


Fold the other half over the filling, allow to cook for approx. 30 - 60 seconds more, then slip on to the serving plate.

Garnish with a dollop of greek yoghurt and sprinkle so dried sunflower sprouts on top. Some shredded spinach is also a great garnish.

Serve with sliced avocado and stewed tomatoes.


NB:  This is such an easy breakfast of lunch dish. It only takes a few minutes to prepare, is good high protein with vitamin B's and D as well as good omega's.

Sunflower and Blue cheese omellete

This recipe is:

  • Sprouted
  • Gluten Free

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