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Pizza Omelette

 Pizza Omelette


2 tsp olive oil

160g cup mushrooms, sliced

1/2 medium red capsicum, finely diced

1 small clove garlic, crushed

150g cherry tomatoes, halved

100g baby spinach leaves

4 extra large eggs

1/2 cup grated reduced fat tasty cheese

2 slices wholegrain bread, lightly toasted


  1. Heat oil in a medium (26cm) ovenproof non-stick frying pan over a medium-high heat. Add mushrooms, capsicum and garlic. Cook, stirring for 2-3 minutes, until mushrooms are tender and lightly browned.
  2. Add tomatoes. Cook, stirring, a further minute, Stir in 1 cup of the baby spinach leaves. Spread vegetables evenly over base of frying pan.
  3. Whisk eggs in a medium bowl. Pour over vegetables in pan. Cook over a medium heat for about 3 minutes, or until egg starts to set around edge of pan.
  4. Sprinkle with cheese.
  5. Place frying pan under a preheated grill. Cook for 3-5 minutes, until omelet is set and top is light golden. Rest omelet in pan 2 minutes, then loosen around edge with a spatula and slide onto a clean board or large plate. Cut into wedges. Serve with toast and remaining spinach leaves.

Tasks for kids:

Slice mushroom (with adult supervision).

Halve tomatoes (with adult supervision).

Grate cheese.

Whisk eggs (Step 3).

Nutrients Per Serve

Energy 1779kJ
Total Fat 24g
Saturated Fat 6g
Monounsaturated Fat 10g
Polyunsaturated Fat 6g
Protein 30g
Carbohydrate 15g
Fibre 9g
Sodium 450mg
Serves 2
Preparation Time 15 minutes
Cooking Time 10 minutes