Healthy omelette
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 1
Quick to cook, for breakfast, lunch or supper, this satisfying healthy omelette contains two of your daily servings of veggies, plus filling protein from the eggs.
Each serving provides 218 kcal, 17g protein, 4g carbohydrates (of which 4g sugars), 14.5g fat (of which 3.5g saturates), 2g fibre and 0.6g salt.
By Priya Tew
Ingredients
- 1 tsp olive oil
- ¼ red, orange or yellow pepper, chopped
- 2 free-range eggs
- fresh (large pinch) or dried parsley (small pinch)
- 4 cherry tomatoes, halved
- large handful of spinach, torn
- fresh chives, roughly chopped
- freshly ground black pepper
Method
Brush or spray a non-stick frying pan with the oil, add the pepper and cook for 3–4 minutes, until softened.
Meanwhile, beat the eggs and add a good grind of pepper and the parsley.
Pour the eggs into the pan, add the cherry tomatoes and cook for a few minutes, until the mixture starts to firm up but is still soft on top.
Add the spinach and chives, use a spatula to ease the edges away from the pan, then fold the omelette in half and cook for another 1–2 minutes, or until golden brown underneath. Slide it out of the pan onto a plate and serve immediately.
