Veg-Packed Breakfast Omelette

  • Serves: 1
  • Prep: 5 mins
  • Cook: 8 mins

Why it works: eggs are an excellent source of protein, while using a variety of vegetables is a great way to include a range of micronutrients.

Ingredients

  • 2 large British Lion eggs
  • 1 tbsp milk
  • ½ red, yellow or orange pepper, chopped
  • 2–3 chestnut mushrooms, trimmed and chopped
  • A handful of fully prepared spinach
  • 1 tbsp grated cheese (optional)
  • Olive oil or butter, for cooking
  • Salt and freshly ground black pepper

Method

  1. In a medium-sized bowl or jug, whisk together the eggs, milk, salt and pepper. Set aside.
  2. Heat a little oil (or melt a knob of butter) in a medium-sized non-stick frying pan set over a low to medium heat. Add the pepper and mushrooms, stir well, then cook for about 4–5 minutes, stirring occasionally. Add the spinach and cook until wilted.
  3. Pour over the egg mixture, tilting the pan so the mixture covers the base. Cook for about 2–3 minutes, or until almost set.
  4. Sprinkle over the cheese (if using) then, using a spatula or palette knife, gently fold the omelette in half.
  5. Remove from the heat and let the residual heat from the pan melt the cheese (if using) for about 1 minute. Slide onto a plate and serve straight away.

Cooks tips

“Omelettes are ideal when you need a quick, easy and nutritious breakfast to start your day. Enjoy experimenting with different vegetables, such as peas or sweetcorn, or try adding your favourite finely chopped herbs for extra flavour.” Nichola Ludlam-Raine, Registered Dietitian

Tip: increase the veg further by serving with a salad or steamed veggies on the side, with a slice of freshly toasted sourdough to boost the carbohydrates – a good idea if you work out or you’re cooking for active kids!

Tip: swap the frozen peas for sweetcorn for variety (or use half and half for added colour!)

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