Green vege omelette

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Serves: 1

Time to make: 15 mins

Ingredients

More weights & measures

2 eggs, lightly beaten
2 tablespoons skim milk
½ cup green beans, thinly sliced
1 courgettezucchiniX, sliced thinly
½ cup chopped broccoli
100g tofu, drained and cut in 1cm cubes
1 tablespoon dukkah
1 slice grainy bread, toasted

Instructions

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1 Heat a small pan over a medium heat. Spray with oil.

2 Combine eggs and milk in a jug and mix well. Season with salt and white pepper. Pour egg mix into hot pan and move mix around, creating holes and tipping pan to fill them, until egg is almost all cooked.

3 Arrange vegetables and tofu over three quarters of omelette and fold over the rest.

4 Sprinkle with dukkah. Cook for 2 minutes or until topping is warm. Serve immediately with toast on the side. Garnish with black pepper and chutney if desired.

Variations

Make it low FODMAP and/or gluten free: Use gluten-free bread and check tofu and dukkah are gluten free. Check dukkah doesn’t contain onion or garlic. Use lactose-free milk and limit your courgette serve to 60g.

Nutrition Info (per serve)

Calories 510 cal

Kilojoules 2130 kJ

Protein 36 g

Total fat 29 g

Saturated fat 6 g

Carbohydrates 20 g

Sugar 6 g

Dietary fibre 12 g

Sodium 660 mg

Calcium 360 mg

Iron 9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.