Nutrient-packed Breakfast Omelette

Serves 2

Prep time: 10 minutes


1 carrot, grated

1 zucchini, grated

4 kale leaves, shredded

4 eggs

50g feta, crumbled

1 cup chopped parsley

Pinch of salt



1. Prep your veggies, heat 1 tsp olive oil in a frying pan.

2. Sauté the veg until soft, put the lid on for a couple of minutes to help the process.

3. Beat eggs with pinch salt, add feta and parsley (reserve some to sprinkle on top before serving).

4. Add another tsp olive oil to the veggies in the pan and stir to coat the pan.

5. Pour over the egg mix, making sure the eggs are coating the veggies.

6. Pop the lid on and leave for a few minutes until cooked through.


Serving suggestions

- Have the omelette as is with baby spinach and some avocado.

- Top with some smoked salmon.

- Put the omelette in a wrap with some avocado.


IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health careprofessional.