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Photo of Mixed vegetable omelettes by WW

Mixed vegetable omelettes

3 - 7
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
These omelettes are stuffed with a tasty vegie filling but are quick and easy to make.


Frozen green peas

1 cup(s), (120g)

Peanut oil

1 tbs

Brown onion

1 medium, thinly sliced

Red capsicum

1 medium, finely chopped


150 g, thinly sliced


1 bunch(es), trimmed, cut into 1cm pieces

Green shallot(s)

3 individual, thinly sliced

Vegetarian stir-fry sauce

2 tbs


8 medium, lightly beaten (8 medium)

Oil spray

2 x 3 second spray(s)


  1. Heat oil in a large wok or frying pan over medium-high heat. Stir-fry onion and capsicum for 3–4 minutes or until tender. Add the mushrooms, asparagus, peas and shallots. Stir-fry for 2–3 minutes or until the mushrooms and asparagus are tender. Stir in sauce. Transfer to a bowl and cover to keep warm.
  2. Spray wok with oil. Add a quarter of the beaten eggs to the wok and swirl to coat the base. Cook for 1–2 minutes or until just set. Spoon a quarter of the vegetable mixture over half the omelette and fold omelette over filling. Cook for a further minute or until just cooked through.
  3. Slide the omelette onto a plate. Cover to keep warm. Repeat with remaining eggs and vegetable mixture to make 3 more omelettes. Serve.