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Vegetarian omelette

Serves: 1

Hands-on time: 5 minutes

Cooking time: 5 minutes

Gluten free / Diabetes friendly



2 teaspoons organic butter

¼ small red onion, diced (opt)

½ small red capsicum, chopped

¼ small green capsicum, chopped

3 button mushrooms, sliced

Large handful baby spinach or kale leaves, shredded

½ small tomato, diced

2 eggs

2 tablespoons grated tasty cheese

Salt and pepper to taste


  1. Heat butter over a medium flame, add onion and cook gently for a minute or until onion is softened. Add all other prepared vegetables and saute lightly.
  2. Whisk eggs with 1 tablespoon of water and pour over vegetables. Cook lightly until almost set and then sprinkle with the cheese.
  3. Using spatula, fold omelette in half and slide onto a plate.

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