Veg-packed omelette

Vegetable omelette

  • serves 1
  • Easy

Jazz your omelette up with plenty of grated courgette, kale, peas and chilli flakes, then serve alongside cherry tomatoes dressed simply with white wine vinegar


Try our vegetable omelette recipe then check out our mushroom omelette and vegetable frittata recipe.



  • cherry tomatoes a handful, halved
  • white wine vinegar ½ tbsp
  • olive oil 2 tsp
  • garlic 1 large clove, sliced
  • courgette 1, grated
  • kale a handful
  • frozen peas 30g
  • dried chilli flakes a pinch
  • eggs 2, beaten


  • Step 1

    Tip the cherry tomatoes into a bowl with the white wine vinegar and some seasoning, and mix well.

  • Step 2

    Heat the olive oil in a small pan and cook the garlic for 1 minute until smelling fragrant. Add the courgette and cook for 5 minutes or until all the moisture has evaporated. Add the kale and peas, and cook for 2 minutes until the kale has wilted. Season and stir in the chilli flakes.

  • Step 3

    Heat a small non-stick frying pan with a drizzle of oil. Season the beaten eggs then tip into the pan, swirling and lifting the edges so you have a large, flat omelette. Once the bottom has browned and the omelette has almost cooked on top, pile the cooked veg onto one side of the omelette, then carefully fold over the other half.

  • Step 4

    Slide onto a plate and serve with the cherry tomatoes alongside.

*This recipe is gluten free according to industry standards

Head here for more omelette recipes

20 Easy Omelette Recipes and Frittata Recipes

Nutritional Information

  • Kcals 307
  • Fat 19.2g
  • Saturates 4.4g
  • Carbs 8.4g
  • Sugars 6g
  • Fibre 5.6g
  • Protein 22.4g
  • Salt 0.5g