SERVES: 1
TIME TO PLATE: 10 MINUTES
WHAT YOU NEED:
- 2 whole egg
- ½ tbsp of olive oil
- 1 to 1 ½ cups of diced vegetables – choose from capsicum, tomato, spinach, zucchini, red onion, shallots/spring onion, mushrooms, sliced black olives, roasted bell pepper.
- 1 tsp of dried or fresh herbs
HOW TO MAKE:
- Heat a non-stick fry pan on medium, add the olive oil.
- Whisk eggs and then pour eggs into the pan for 1 minute.
- Add the vegetables and herbs.
- Cook for 2 minutes.
- Use a spatula and flip half the omelette over and cook for another 1 to 2 minutes.