Vegetable Omelette

Vegetable Omlette 2
Posted in: , ,
Prep: 10 min
Cook: 15 min
Dietary: ,
Cost: $


  • olive oil spray
  • 1 onion peeled and diced
  • 1 cup mushrooms sliced
  • 1 small carrot grated
  • 1 small zucchini grated
  • 4 eggs separated into yolks and whites
  • pepper to taste
  • 1/2 cup grated reduced fat cheese grated


  1. Heat medium sized non-stick frying pan and spray with oil
  2. Add onions and cook gently for a few minutes until onions are soft
  3. Add mushrooms, carrot and zucchini. When all vegetables are soft, remove vegetables from the pan and set aside
  4. In a small bowl, beat the egg yolks lightly with a fork, and season with pepper
  5. In a another bowl, whisk the egg whites until soft peaks form and then fold into the egg yolk mixture, mixing gently until just combined
  6. Re-heat the frying pan to medium heat, add the egg mixture, gently moving the mixture around the pan so that the egg is evenly distributed over the base.  Cook until the egg is golden brown underneath
  7. Gently flip the omelette over. Sprinkle with cheese and add the cooked vegetables. Once cooked underneath, fold the omelette in half
  8. Cut into two equal portions and serve immediately

Serves in 1 portion

  • Vegetables2
  • Lean meat or Alternatives2
  • Dairy1 1/2

What was swapped?

Full fat cheese was swapped for reduced fat cheese


This recipe is suitable for breakfast, lunch or dinner. If serving for breakfast, serve with a grilled medium tomato and 2 slices of multigrain toast. If serving for lunch/dinner, serve with 1/2 cup cooked rice and a garden salad

For variety, try swapping other vegetables for those in the recipe e.g. baby spinach instead of zucchini

Why not add a dollop of of our guacamole? Delicious!

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