Savoury Veggie Omelette

• portions: 1

Ingrédients

2–3 large eggs (or 1 whole egg + 2 egg whites for lower fat)

2 tbsp low-fat milk or unsweetened almond milk

Salt & pepper to taste

1 tsp olive oil or avocado oil

Veggie mix (choose 3–4):

¼ cup diced capsicum (bell pepper)

¼ cup cherry tomatoes, halved

¼ cup baby spinach or kale, chopped

2 tbsp red onion, finely diced

¼ cup zucchini, grated

2 tbsp mushrooms, sliced

Fresh herbs (parsley, chives, or basil)

Optional protein boosts:

¼ cup cottage cheese, ricotta, or feta

2 tbsp nutritional yeast

1 scoop unflavoured collagen or egg white powder (for extra protein)

Instructions

Prep the veggies: Heat a nonstick pan with olive oil. Sauté your chosen veggies for 2–3 minutes until slightly softened.

Whisk eggs: In a bowl, whisk eggs, milk, salt, and pepper.

Cook: Pour egg mixture over the veggies. Tilt the pan so it spreads evenly. Cook on low–medium heat until the edges set.

Flip or fold: Gently flip or fold in half when the bottom is golden and the top is nearly cooked.

Serve: Sprinkle herbs and cheese on top if desired.