Green vege omeletteReviewed by our expert panel
(at time of publication)
- 2 eggs, lightly beaten
- 2 tablespoons skim milk
- ½ cup green beans, thinly sliced
- 1 courgette, sliced thinly
- ½ cup chopped broccoli
- 100g tofu, drained and cut in 1cm cubes
- 1 tablespoon dukkah
- 1 slice grainy bread, toasted
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.
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)
Total fat 29g
–Saturated fat 6g
Dietary fibre 12g
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