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Breakfast omelettes are very easy and quick to prepare.





1 tsp olive oil

1 onion

Quarter large red capsicum, seeded and chopped

1 large flat mushroom (or 4 button mushrooms) sliced

Large handful baby spinach

1 tbsp chopped fresh parsley

2 eggs

Freshly ground black pepper and salt


Heat oil in non-stick frypan to medium temperature. Add garlic, onion and capsicum and cook until starting to soften. Add mushrooms and cook until soft.

While vegetables are cooking break the eggs into a small bowl, add water, pepper and salt and whisk until well-combined.

Mix the spinach and parsley into the vegetable mixture in the frypan and cook for 1-2mins then remove vegetable mixture from pan and set aside. Keep warm.

Reheat the frypan (use a little more oil if necessary) and then add the egg mixture ensuring the pan is covered evenly.

Allow to cook and when egg mixture appears almost set but is just a little soft on top, place the reserved vegetable mixture on one half of the omelette and fold the uncovered half over the top so that the vegetable mixture is inside the omelette.

Allow to cook for another minute. Slide the omelette onto the serving plate and serve accompanied by slice wholegrain toast and grilled tomato.

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