Breakfast Omelette

Prep Time

5 minutes


Serves 2


1 Tablespoon coconut oil
1/2 zucchini, halved & sliced
1/2 capsicum, sliced into strips
1/4 red onion, finely sliced
5 large mushrooms, sliced
1/2 tablespoon balsamic vinegar
Salt & Pepper
Olive oil
4 eggs
2 handfuls baby spinach
1/4 cup grated cheese


Cook your vegetables:
  1. Take a large frypan, bring to high heat. Add coconut oil, once melted add all vegetables. 
  2. Continue to sauté vegetables on high heat, tossing occasionally. Continue to sauté for approx 5 - 8 minutes or until vegetables soften & slightly browned, at this point, season with salt & pepper and glaze your vegetables with balsamic vinegar, toss to ensure all vegetables are marinated in the vinegar. Set aside.

To make your omelette:

  1. Pre-heat grill, high heat.
  2. Heat 1/2 tablespoon olive oil in an omelette pan. In a clean bowl, crack 2 eggs, season with salt & pepper, lightly beat.
  3. Pour egg mix into pan, egg should start to cook quickly. Once base of omelette has cooked [this [process should only take 1 minute, top should still be uncooked], place a good handful of baby spinach on half of the omelette, top with 2 -3 tablespoons cooked vegetable mix, and a light sprinkle of cheese.
  4. Place omelette under grill for 2 minutes until cheese has melted.
  5. Now fold your omelette in half [simply take a spatula & flip egg half that has no topping onto vegetable side]. Serve omelette immediately & enjoy.
  6. Repeat above steps for 2nd omelette.


Other great omelette combos:

  • Baby spinach, handful cherry tomatoes, bocconcini cheese, sunflower seeds.
  • Sauteed kale [3 leaves, finely chopped], 1/4 red onion, 5 mushrooms, glazed with apple cider vinegar.
  • Baby spinach, avocado slices, cherry tomatoes, bocconcini cheese.


Maddie Race - Health & Wellness