Sweetcorn Omelette

DifficultyBeginner

Prep Time5 minsCook Time5 minsTotal Time10 mins

 3 medium eggs
 2 tsp. olive oil
 80g/3oz sweetcorn
 5 cherry tomatoes, chopped
 ¼ red pepper, finely chopped
 ½ tsp paprika
 15g/0.5oz spinach
 15ml/0.5fl oz almond milk, unsweetened

1

Add 1 teaspoon of oil to a frying pan and quickly saute the tomatoes and red pepper for 2 minutes, then remove from the pan and set aside.

2

Whisk together the eggs, milk and paprika.

3

Add another teaspoon of oil to the pan to heat then pour in the egg mixture, tilt the pan so the mixture spreads out evenly and cook for 1 minute or so (until the egg mixture starts to hold together).

4

Place the sweetcorn, spinach and sauteed vegetables on top of the egg and continue to cook for another 1-2 minutes.

5

Serve up and enjoy!

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Ingredients

 3 medium eggs
 2 tsp. olive oil
 80g/3oz sweetcorn
 5 cherry tomatoes, chopped
 ¼ red pepper, finely chopped
 ½ tsp paprika
 15g/0.5oz spinach
 15ml/0.5fl oz almond milk, unsweetened

Directions

1

Add 1 teaspoon of oil to a frying pan and quickly saute the tomatoes and red pepper for 2 minutes, then remove from the pan and set aside.

2

Whisk together the eggs, milk and paprika.

3

Add another teaspoon of oil to the pan to heat then pour in the egg mixture, tilt the pan so the mixture spreads out evenly and cook for 1 minute or so (until the egg mixture starts to hold together).

4

Place the sweetcorn, spinach and sauteed vegetables on top of the egg and continue to cook for another 1-2 minutes.

5

Serve up and enjoy!

Sweetcorn Omelette

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