International · Breakfast · Lunch
Vegetable Omelette
A fluffy folded omelette filled with sweet peppers, tender spinach and softened onion, ready in minutes for a protein-packed start to the day.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Serves
- 1
Calories come from: Carbs 13% · Fat 56% · Protein 31%
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Ingredients
For 1 serving- 2 large100 gEggs
- 1 large33 gEgg white
- 1 tsp5 gOlive oil
- 1/4 medium30 gOnion, finely chopped
- 1/3 medium40 gRed bell pepper, diced
- 1 cup, loosely packed30 gBaby spinach
- 1 tbsp15 gWater
- 1 pinchSalt
- 1 pinchBlack pepper
- 1 tbspFresh chives, snipped (optional)
Steps
- 1
Crack the eggs and egg white into a bowl, add the water, salt and black pepper, and whisk until frothy.
- 2
Heat half the olive oil in a 20 cm non-stick frying pan over medium heat.
- 3
Add the onion and bell pepper and cook for 3 minutes until softened.
- 4
Add the spinach and stir for about 1 minute until just wilted, then tip the vegetables onto a plate.
- 5
Add the remaining oil to the pan and pour in the egg mixture.
- 6
Cook for 1-2 minutes, gently drawing the set edges toward the centre and tilting the pan so the raw egg flows underneath.
- 7
When the top is barely set, spoon the vegetables over one half.
- 8
Fold the omelette over the filling and cook for 30 seconds more until the eggs are fully set with no runny liquid.
- 9
Slide onto a plate, scatter with chives if using, and serve hot.
Swaps, storage and make-ahead
Swaps
- For a vegan version, replace the eggs and egg white with a chickpea flour batter (about 1/2 cup chickpea flour whisked with water and a pinch of salt) and cook it like a thin pancake.
- Use 3 whole eggs instead of 2 eggs plus 1 egg white if you don't want a leftover yolk.
- Swap the red bell pepper for sliced mushrooms or diced tomato, cooking mushrooms a couple of minutes longer until their liquid evaporates.
- Use frozen chopped spinach, thawed and squeezed dry, in place of fresh baby spinach for easier shopping.
Storage
This omelette is best eaten fresh, as it turns rubbery on reheating. If needed, refrigerate leftovers within 2 hours in a covered container for up to 3 to 4 days, reheat until steaming hot, and do not freeze.
Make ahead
Chop the onion, pepper and chives up to a day ahead and keep them covered in the fridge, or cook the vegetable filling ahead and chill it, then warm it through before folding into freshly cooked eggs.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Eggs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (253 g) | Per 100 g | |
|---|---|---|
| Calories | 230 kcal | 91 kcal |
| Protein | 17.8 g | 7 g |
| Carbohydrates | 7.4 g | 2.9 g |
| of which sugars | 3.7 g | 1.5 g |
| Fiber | 2.1 g | 0.8 g |
| Fat | 14.3 g | 5.7 g |
| of which saturated | 3.8 g | 1.5 g |
| Sodium | 418 mg | 165 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
