Veggie Omelette

Ingredients

• 1 button mushroom, chopped
• 1⁄2 red onion diced
• 30g capsicum, chopped
• 1 egg
• 20g grated low fat cheese (see note 1 for DF)
• Cracked pepper
• 1–2 slices wholegrain bread (see note 2 for GF)
• Salt-reduced margarine
• Extra virgin olive oil
  
  

Methods

1. Whisk egg, then mix through chopped vegetables and grated cheese. Season with cracked pepper.
   
   NOTE 1: Use non-dairy cheese or omit cheese to make this recipe dairy free.
2. Heat non-stick pan over medium heat and spray or brush lightly with olive oil.
3. Pour egg mixture into pan and cover with lid. Meanwhile, toast the bread.
   
   NOTE 2: Use gluten-free bread to make this recipe gluten free.
4. Once omelette is almost set on top, flip to cook other side until golden.
5. Spread toast with margarine and serve with omelette on top. Enjoy!
   
   

Recipe adapted from Taylor & Holmes. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.