Vegetable Omelette

This is a basic omelette to add to your breakfast rotation. By adding vegetables to your breakfast you are more likely to meet your daily target of 5-6 serves per day. Try substituting butter on your toast with fresh avocado to increase your intake of monounsaturated fats. Avocados provide us with phytosterols, a special group of fats shown to provide important anti-inflammatory benefits to our body systems.

Serves 1

Ready in 5 mins

Ingredients

• 2 Fresh Eggs

• Handful button mushrooms, chopped

• 1 small tomato, diced

• 1 large handful of baby spinach leaves, torn

• 1 small tin four bean mix, 125g drained and rinsed

• 1/4 cup grated cheese

• 1 slice low GI bread

• 1/4 Avocado

Eggs are packed full of many of the essential vitamins and minerals we need. They are a great little packet of protein which works to keep you fuller for longer and helps stabilise blood glucose.

Step by Step Instructions

Step 1

Spray a frypan with extra virgin olive oil spray and cook mushrooms and diced tomatoes until soft. Add torn baby spinach leaves and four bean mix and cook until spinach is just wilted. Season with black pepper and remove from heat.

Step 2

Whisk eggs until fluffy. Spray pan again with olive oil and add eggs to pan and cook until firm.

Step 3

Fill one side of the omelette with cooked vegetables and a small sprinkle of grated cheese and fold omelette.

Step 4

Serve with your choice of low GI, high fibre toast spread with fresh avocado. Enjoy!

For gluten free, serve with gluten free bread