Roast vegie and feta omelette

Try our low-calorie vegetarian roast veg and feta omelette, a delicious light meal for when you are home alone and feeling like some healthy comfort food.

Serves: 2

Time to make: 40 mins

Ingredients

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2 cups 2cm-cubed pumpkin
2 cups cherry tomatoes
1 red capsicum, cut in chunks
spray oil
4 eggs, lightly beaten
4 tablespoons skim milk
¼ cup chopped fresh parsley, plus extra to garnish
4 tablespoons (60g) feta, crumbled
1 red chilli, finely sliced

Instructions

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1 Preheat oven to 200°C. Line a baking dish with paper and place pumpkin, tomatoes and capsicum on dish. Spray with oil. Roast in the oven for about 20 minutes, until soft (see tip).

2 Once veges are roasted, in a small bowl lightly beat eggs and milk together. Add parsley and stir to combine. Spray a pan with oil and set over a medium-high heat. Pour half of the egg mixture into pan. Pull mixture away from edges of pan using a spatula and let uncooked egg flow into the space. Do this until the egg is just cooked through.

3 Add half of the roast vegetable mix to omelette. Add half of the feta and fresh chilli.

4 Fold over, using spatula, and cook for a few minutes, until filling is warmed through.

5 Gently slide omelette onto plate to serve. Repeat to make second omelette. Serve garnished with parsley.

HFG tip

To make this dish quicker, cook vegetables ahead or use leftover roast veges.

Nutrition Info (per serve)

Calories 383 cal

Kilojoules 1600 kJ

Protein 23 g

Total fat 23 g

Saturated fat 7 g

Carbohydrates 20 g

Sugar 16 g

Dietary fibre 5 g

Sodium 590 mg

Calcium 270 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.