Veg Omelette

Course Breakfast


  • 2 Egg
  • 1 tablespoon unsalted butter
  • 2 tbsp grated cheese
  • 3 to 4 cherry tomatoes
  • 2 tbsp basil and parsley chopped
  • 0.5 red capsicum
  • 1 mushrooms
  • 1 cup spinach


  • Beat eggs in a bowl, and stir in spinach, chopped tomatoes, capsicum, mushrooms, herbs and grated cheese.
  • Place skillet over medium heat and melt butter. Once warm, add in the egg mixture and cook until partially set, about 3 minutes. Flip with a spatula, and continue cooking, 2 to 3 minutes.
  • Reduce heat to low and continue cooking, 2 to 3 minutes, or until omelette reaches the desired doneness.


Calories: 270kcalCarbohydrates: 3gProtein: 19gFat: 20gSodium: 475mgFiber: 2gCalcium: 220mg
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