Vegetable Omelette on a Spinach Bed

• 2 x 60g eggs
• ¼ cup low fat milk
• 1 tsp olive oil (or oil spray)
• ½ small zucchini sliced
• ½ small tomato diced
• 2 small mushrooms thinly sliced
• ½ small onion chopped
• ¼ red capsicum thinly sliced into strips
• 1 ½ cups baby spinach
• 1 tbsp parsley to garnish

Method:

Heat a non-stick frypan with a little oil or spray and when hot add chopped onions and mushrooms.  Cook on med-high heat for 2-4 mins until golden brown.  Remove from pan and set aside. 

While the mushrooms and onion are cooking place zucchini, tomato and capsicum in a microwave bowl.  Cover and cook on med-high for 1-2 mins until cooked.  Set aside with mushrooms and onions.

Place the frypan back on medium heat.  In a bowl whisk up eggs and milk and pour into heated pan. 

When eggs are almost cooked add vegges to half of the egg mixture.  Using a spatula, fold the other half of the egg mixture over the vegges.

Place the baby spinach in the centre of a plate.  Place omelette on top of the spinach and sprinkle with a little pepper.

Garnish with parsley and serve immediately.

Suitable for Hop, Skip and Jump. Skip and Jump can add ¾ cup pasta, basmati rice or low carb vegetables - refer to the BB User Guide.