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Nutrition: per serving

  • kcal174
  • fat12g
    low
  • saturates2g
  • carbs6g
  • sugars0g
  • fibre2g
  • protein12g
  • salt3.09g
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Method

  • step 1

    Beat the egg with the egg white and season, if you want to. Heat the olive oil in a small non-stick frying pan. Toss the stir-fry vegetable mix and heat until tender, then swirl with soy sauce. Pour in the beaten egg and allow to cook until lightly set. Fold in half, then slide onto a plate.

Recipe from Good Food magazine, September 2004

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.2 out of 5.7 ratings

jane911

A star rating of 5 out of 5.

This was delicious. I used what vegetables I had in the fridge. It was fabulous. Will definitely do again. Quick easy and nutritious.

tayh2

Great quick recipe- i added some chinese 5 spice which made it amazing! Best omelette i have ever eaten!

jcrawford323

The first omelette I've ever eaten and I'm converted! Think I cooked it over too high a heat as it burnt a little while I was waiting for it to set, but still tasty.

danscooper

A star rating of 4 out of 5.

Really quick and easy to do, we added plenty of mushrooms too.

farleighgirl

A star rating of 4 out of 5.

Very tasty, quick alternative to the 'something on toast' I usually have for lunch. I cooked the veg as for a stir-fry and they were too crunchy for an omelette - I should have taken more notice of the 'until tender' part of the recipe.

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