Veggie lovers' omelette
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Kick-start your day with a healthy dose of veggies in this delicious omelette. For extra flavour, sprinkle 1 tablespoon grated light tasty cheese over the filling or add a pinch of chilli flakes for a subtle, spicy hit.
Ingredients
Red onion
½ small, thinly sliced
Red capsicum
½ small, thinly sliced
Yellow capsicum
½ small, thinly sliced
Button mushrooms
60 g, sliced
Baby spinach
½ cup(s), (10g), plus extra to serve
Dried thyme
¼ tsp
Egg(s)
2 medium, lightly beaten
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat a medium non-stick frying pan over medium heat. Cook onion, capsicums and mushrooms, stirring, for 3–5 minutes, until tender, adding a splash of water to prevent vegetables catching on the base of pan, if needed. Add spinach and thyme and cook, stirring, for 20 seconds or until spinach wilts. Transfer vegetables to a bowl and set aside.
2
Remove pan from heat and wipe clean with paper towel. Lightly spray pan with oil and heat over medium heat. Pour in eggs to cover base of pan. Using a spatula, draw edges of omelette into the centre, allowing uncooked egg to run onto the hot pan until omelette is almost set. Top one half of the omelette with vegetable mixture. Season with salt and pepper. Fold the other half over vegetable mixture and cook for a further 1–2 minutes, until heated through. Slide omelette onto plate and serve with extra spinach.
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