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Recipe Of The Week - Veggie Overload Omelette


This is a dish that can be chopped and changed depending on both seasonal foods and what you have leftover in the fridge. Delicious and filling and can be whipped up in a matter of minutes! 

Serves 2


  • 1 tsp olive oil
  • ½ red pepper, chopped
  • ½ yellow pepper, chopped
  • 1 red onion, cut into thin slices
  • 4 cherry tomatoes
  • 8 mushrooms, finely sliced
  • 8 broccoli florets
  • 4 eggs
  • 2 tbsp milk
  • salt and pepper


  1. Add the peppers, onion, mushrooms, tomatoes, broccoli and oil into a heavy based frying pan. Cook through for a few minutes over a medium-high heat until the veg begins to soften. Once done, pour into a bowl and set to one side
  2. Beat the eggs, water and salt and pepper and pour into the pan. Slide back and forth to fully coat the pans base. Allow to cook for approximately 2 minutes or until the eggs have set at the bottom of the pan. Gently lift the edges of the omelette to let the uncooked part of the eggs flow towards the edges and cook. Continue cooking for 2-3 minutes, or until the centre of the omelette is beginning to look dry.
  3. Place the vegetables on top of the omelette and serve immediately


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