Garden Vegetable Omelette

Ingredients

• 3 eggs
• 1 tablespoon milk
• 1 teaspoon butter
• 1/4 cup diced bell pepper
• 1/4 cup sliced mushrooms
• 1 handful baby spinach
• 2 cherry tomatoes, halved
• 1 tablespoon chopped chives
• Salt and black pepper, to taste

Method

1. Crack the eggs into a bowl, add the milk and a pinch of salt and pepper, and whisk until smooth.
2. Melt the butter in a non-stick pan over medium heat. Add the bell pepper and mushrooms and cook for three minutes until softened.
3. Add the spinach and cherry tomatoes and cook for one more minute, just until the spinach wilts. Lift the vegetables onto a plate.
4. Pour the beaten eggs into the same pan, swirling to cover the base. Let them set gently around the edges.
5. When the omelette is mostly set but still a little soft on top, spoon the vegetables over one half.
6. Fold the omelette over the filling, slide onto a plate and scatter with chives before serving.

Why it earns a place on the plate

An omelette is one of the most useful things you can learn to make well. It is quick, endlessly flexible, and a brilliant way to fold a serving of vegetables into the start of the day.

Eggs bring a satisfying, protein-rich base that holds you nicely through the morning, while the peppers, mushrooms, spinach and tomatoes add colour, freshness and a real garden feel. The herbs at the end lift everything with a clean, savoury finish.

Use whatever vegetables need using up, which makes this a friendly way to cut down on waste too. Pair with your daily two capsules of Solva alongside breakfast.