FL – Veggie Omelette with Toast

FL - Veggie Omelette with Toast

Allergens: Dairy, Gluten
Serves1CourseDinnerPrepare10 minsCook10 minsTotal Time20 minsDifficultyEasy
  • 2 Eggs
  • 1/4 cup Bell peppers, diced
  • 1/4 cup Tomatoes, diced
  • 1/4 cup Spinach leaves
  • 1/4 cup Cheddar cheese, shredded
  • 2 slices Whole wheat bread, toasted
  • 1 tsp Olive oil
  1. In a bowl, whisk the eggs until well beaten. Season with salt and pepper.
  2. Heat the olive oil in a non-stick skillet over medium heat.
  3. Add the diced bell peppers and sauté for a few minutes until slightly tender.
  4. Add the diced tomatoes and spinach leaves to the skillet and cook until the spinach wilts.
  5. Cook the omelette for a few minutes until the bottom is set.
  6. Sprinkle the shredded cheddar cheese on one half of the omelette.
  7. Gently fold the other half of the omelette over the cheese to form a half-moon shape.
  8. Continue cooking for another minute until the cheese melts and the omelette is fully cooked.
  9. Serve the veggie omelette with whole wheat toast on the side.
  10. Enjoy!

Typical values per serving

Energy96kJ / 400kcalsFat18gCarbohydrates40gSugars5gProtein20gFibre8gSalt0g

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