Vegetable Omelette
A fluffy three-egg omelette loaded with vegetables. A high-protein, low-carb breakfast ready in 10 minutes.
A good omelette is one of the fastest high-protein meals you can make, and a great way to use up vegetables. Three eggs give you around 20 grams of protein, while peppers, spinach and tomato add colour, fibre and freshness. It is naturally low in carbs, endlessly adaptable, and works just as well for a quick dinner as it does for breakfast.
Nutrition per serving
Ingredients
Makes 1 serving
- Eggs 3 large
- Bell pepper, diced 60 g / 2.1 oz
- Spinach 40 g / 1.4 oz
- Cherry tomatoes, halved 50 g / 1.8 oz
- Olive oil 1 tsp
- Salt, pepper, herbs to taste
Method
- Whisk the eggs with a pinch of salt and pepper.
- Heat the oil in a non-stick pan over medium heat. Sauté the pepper for 2 minutes, then add the spinach and tomatoes until the spinach wilts.
- Pour in the eggs, tilting the pan to spread evenly. Cook for 2 to 3 minutes until almost set.
- Fold the omelette over, cook for another minute, and slide onto a plate.
Tips
- Cook on medium, not high, for a soft, fluffy texture.
- Add a sprinkle of cheese or some smoked salmon for variety.
- Use 2 eggs plus 2 egg whites to cut the fat while keeping the protein.
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Nutrition values are estimates per serving, calculated from typical ingredient values. Actual values vary with brands and portion sizes. Recipe images are AI-generated illustrations intended only as a visual impression of the dish, not a serving suggestion or a photo of the prepared recipe.
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