SPRING VEGETABLE OMELETTE

Omelettes are great they make a satisfying light, quick and cheap meal any time of the day.

You can make them however you want, I am always trying new combinations! Today I will share with you my spring vegetable omelette I had yesterday for lunch.

If you are vegetarian omit the bacon for a veggie omelette.

Course Breakfast / Lunch

Cuisine Dairy free,

Gluten free,

Low FODMAP 

Prep Time 5 minutes 

Cook Time 10 minutes 

Total Time 15 minutes 

Calories 340 kcal

Ingredients

  • 3 eggs
  • 2 tbsp dairy free milk
  • 1 spring onion green part only if FODMAP
  • 30 g spinach roughly a handful
  • 30 g red pepper
  • 1 handful bacon pieces/leftover cooked chicken/turkey omit if vegetarian

Instructions

  1. Preheat a non-stick frying pan on a medium heat.
  2. In a jug mix whisk the eggs and milk together and season.
  3. Pour the egg mix into the frying pan and sprinkle on the other ingredients.
  4. Once the egg begins to set around the edge roughly 4-5 minutes remove from the hob and grill on high for 2-3 minutes. Keep an eye on the omelette and check every 1 minutes as time varies.
  5. The omelette is ready when it is slightly browned, the bacon is cooked and the egg has completely set.
  6. Carefully remove the omelette and serve.

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