This is a powerhouse meal - the kind of breakfast that will keep you going right through until lunch
Place 1 tablespoon of the olive oil in a non-stick frying pan and add the lentils, spinach and salt. Stir to warm the ingredients through and wilt the spinach. Season with pepper and transfer the contents of the pan to a plate.
Crumble the Persian feta over the top of the lentils and set aside while you make your omelettes.Whisk the eggs together in a bowl. Heat 2 tablespoons of the olive oil in the frying pan and add half of the egg mixture, swirling the pan to coat the base. Cook for 2 minutes or until the top of the omelette is almost set and base is golden.
Spoon half of the lentil mixture over the half of the omelette that’s furthest away from you. Use firm shakes of the pan to jerk the nearest edge of the omelette up the lip of the pan. Use a spatula to fold the nearest half over the filling to enclose it. Slide the omelette onto a plate and scatter with half of the mint leaves and pistachios.
Serve with a wedge of lemon and some chilli sauce. Repeat with the remaining oil, eggs and lentil mixture to make a second omelette and garnish with the remaining mint and pistachios.
This recipe is taken from Cut The Carbs! by Tori Haschka (Quadrille, £20). Photography by Chris Chen.
Blend some of the cooked egg and lentil mixture until smooth
Set aside some plain omelette and cut into slices.
You can use your favorite variety of mushrooms in this recipe. These crêpes are also delicious made with one cup of feta cheese in the filling in place of the Monterey Jack and sprinkled with just the Parmesan over the top.