FL – Veggie Omelette

FL - Veggie Omelette

Allergens: Dairy
Serves1CourseLunchPrepare10 minsCook10 minsTotal Time20 minsDifficultyEasy
  • 3 Eggs
  • 1/4 cup Bell peppers, diced
  • 1/4 cup Tomatoes, diced
  • 1/4 cup Onions, diced
  • 1/4 cup Cheese, shredded
  • 1 tbsp Cooking oil
  1. Crack the eggs into a bowl, season with salt and pepper, and beat until well combined.
  2. Heat the butter or cooking oil in a non-stick skillet over medium heat.
  3. Add the diced bell peppers, tomatoes, and onions to the skillet. Sauté for about 2-3 minutes until they are slightly softened.
  4. Pour the beaten eggs over the sautéed vegetables in the skillet. Allow the eggs to cook for a minute or two until the edges start to set.
  5. Sprinkle the shredded cheese evenly over the omelette.
  6. Using a spatula, carefully fold one side of the omelette over the other to form a half-moon shape.
  7. Cook for another minute or until the cheese is melted and the eggs are cooked through.
  8. Slide the omelette onto a plate, cut into slices, and serve. Enjoy!

Typical values per serving

Energy96kJ / 400kcalsFat30gCarbohydrates10gSugars5gProtein29gFibre3gSalt0g

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