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Vegan Omelette

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Total time: 20 minutes

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Serves 4

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5.5 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


2 tb - Olive oil

30g - Baby spinach, fresh, raw

4 tb - Red peppers, sweet, red, raw, finely chopped

1 pc - Artichoke, canned, in oil, drained and finely chopped

3 tb - Sundried tomatoes, finely chopped

7 tbsp - Flaxseed

4 pcs - Medium egg, whole, raw, fresh

1 tb - Water

⅛ tsp - Table salt

¼ tsp - Black pepper

4 tb - Ricotta cheese, reduced fat


Non-stick skillet, Bowl, Chopping board, Knife


1. Heat 1 tbsp olive oil in a large non-stick skillet over medium heat.

2. Add the spinach, red pepper, artichoke and sundried tomato. Sauté for 2 mins then, place in a bowl and set aside.

3. Whisk the egg, flaxseed, water, salt and pepper in a bowl.

4. In the same skillet, add the remaining olive oil and heat over medium heat.

5. Pour half of the egg mixture into the skillet. Once the top of the egg is set, place half of the sautéed vegetables and 2 tablespoons of feta cheese on half of the omelet. Gently fold another half of the omelet over the vegetables and slide it onto a plate.

6. Repeat the process on the remaining egg and sauteed vegetable mixture. Serve hot.


1 serving = about 130g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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