Quick vegetable omelette

An omelette filled with sautéed vegetables is a delicious, nutritious meal that can be put on the table in about 15 minutes. It is a great way of packing good quality protein and nutritious vegetables into the diet and using up any leftover vegetables too. Mushrooms, steamed broccoli, spinach, peas, sweetcorn, onions, and peas can all be used either individually or in combination. Most vegetables need to be cooked before the omelette mixture is added. The key to making a good omelette is to cook it quickly but gently. You can experiment with once you have grasped the knack of making a good omelette. 

Serves 2


1 tbsp olive oil 
1 red onion, diced into 1cm pieces
1 red pepper, diced into 1cm pieces 
4 large free-range eggs 
30ml OatDrink
50g frozen peas (defrosted)
50g sweetcorn (frozen or tinned)

To serve

2 handfuls of rocket 
15g Parmesan cheese, finely grated or shaved
A little olive oil and lemon juice to dress the rocket


Warm a 25cm non-stick frying pan on a medium heat with 1 tablespoon of oil and add the onion and diced red pepper. Cook gently for about 6 minutes until softened. 

Meanwhile, beat 4 eggs with 30ml of OatDrink, a pinch of sea salt and black pepper for 2 minutes so they’re light and fluffy.

Add the frozen peas and sweetcorn to the onions and red peppers and then pour the egg mixture into the frying pan. 

Use a spatula to thoroughly mix the eggs and vegetables together. Cover the pan with a lid and gently cook the omelette for 5 minutes, or until it is set on the top and golden on the bottom.

Loosen around the edge of the omelette with the spatula, then place a large plate or board over the pan and flip the omelette over onto the plate or board.

Dress two handfuls of rocket with a little lemon juice, olive oil and sprinkle of sea salt and pile in the centre of the omelette. Scatter over the Parmesan cheese to finish.