Veggie omelette
A three-egg omelette with peppers, spinach and a little cheese: a quick breakfast or lunch that uses up whatever vegetables you have.
An omelette is one of the most flexible meals you can cook: three eggs, whatever vegetables are in the fridge and a little cheese, ready in about ten minutes. Peppers, spinach, mushrooms, onions and tomatoes all work. Serve it with a slice of wholemeal toast for breakfast, or with a salad and some new potatoes for a quick lunch. A non-stick pan makes folding it much easier.
- Meal
- Breakfast
- Serves
- 1
- Time
- 10 min
- Access
- Free
Ingredients
- 3 eggs
- A handful of spinach
- ½ pepper, diced
- 2 spring onions, sliced
- 20 g grated cheese
- 1 tsp oil
- Salt and black pepper
Method
- Beat the eggs with a pinch of salt and pepper.
- Heat the oil in a non-stick frying pan over a medium heat and soften the pepper and spring onions for 2 to 3 minutes. Add the spinach and stir until it wilts.
- Pour in the eggs and tilt the pan so they spread evenly. Cook until almost set, about 2 minutes.
- Scatter over the cheese, fold the omelette in half and cook for another minute, until the eggs are set all the way through.
This is general nutrition information, not medical or dietetic advice. If you have a medical condition, allergies or specific dietary needs, speak to your GP or a registered dietitian.
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