Recipe: 5 Veg Omelette


Nutritional Information (per serving)

  • 210 Calories
  • 4g Carbs
  • 17g Protein
  • 14g Fat


5 veg omelette1

  • 3 medium sized eggs plus
  • 1 egg white, beaten
  • 10g organic butter or coconut oil
  • 2 closed cup mushrooms, sliced
  • 3 medium sized broccoli florets, finely chopped
  • 30g red pepper, finely chopped
  • 2 spring onions, finely chopped
  • Himalayan sea salt to season
  • handful baby leaf spinach, roughly chopped
  • 10g low fat Cheddar cheese, grated (use dairy free cheese if preferred)


  • Break the eggs and whites into a jug and beat with a fork and season well.
  • Melt half of the butter / oil in a non-stick frying pan over a medium heat and add all of the chopped vegetables except for the spinach.
  • Sauté for 5 minutes, until softened. Remove from heat and set aside.
  • Remove any bits from the pan.
  • Melt the remaining butter. Pour the eggs into the pan. Cook gently for around 3-4 minutes until the edges of the mixture start to crisp.
  • When the centre of the omelette begins to firm up, add the spinach over the entire omelette.
  • Then carefully add the other vegetables on top of the spinach, so that it wilts. Cook for around 1-2 minutes.
  • Add the cheese. Using a wooden slice fold the omelette in half.
  • Remove the omelette from the pan and serve.

5 veg omelette2

Preparation time: 20 minutes

Serves: 2

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