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 tablespoons grated tasty cheese
Salt and pepper to taste
- 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.
- Whisk eggs with 1 tablespoon of water and pour over vegetables. Cook lightly until almost set and then sprinkle with the cheese.
- Using spatula, fold omelette in half and slide onto a plate.