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Superfood Omlette


  • 1 small handful of any tomatoes

  • 1 small handful of any mushrooms

  • 1 small handful of spinach

  • 3 eggs 

  • Salt and Pepper 

  • 4 tsp light spread (Try Benecol or Flora Pro.Activ)

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  1. Beat 3 eggs in a bowl with a fork 

  2. Chop the tomatoes and mushrooms thinly and add to the bowl with the spinach and mix together 

  3. Season with a large pinch of salt and pepper 

  4. On a low-medium heat warm the spread in a frying pan making sure the based and edges of the pan is evenly covered in the spread.

  5. Add the omelette mixture to the pan, evenly spreading the vegetable contents so they cook against the pan.

  6. Fry for 3 minutes

  7. To cook the other side, flip your omelette using this easy technique. Use a spatular to gently separate the edges (and if necessary the bottom) of the omelette from the frying pan. This ensures the omelette will not stick to the pan when flipped.

  8.  Warm 2 tsp of spread in another pan on low-medium heat, again covering the edges and base of the pan evenly.

  9. Place the frying pan (spread side facing down) over the top of your omelette, making sure to line up the edges of the two pans.

  10. Now flip over so that the empty pan now has your omelette inside. 

  11. Remove the now empty pan and place the omelette back on a low-medium heat to cook the other side for a further 3 minutes.

  12. When both sides are golden and cooked, fold the omelette in half in the pan and serve. 

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