The 5-veg omelette: a CardioKit recipe

... still enjoying your 'fortified' cereal in the mornings?

Serves 1

We’re posting some comforting recipes in preparation for the change of season and this one showcases the ‘hidden veg’ advice which Cardiologist’s Kitchen recommends for good heart health.

The ingredient list is what we have included in the pictured omelette but you can add whatever veg you have to hand. Also, the quantities given are just an idea but add what you have and what you like because omelettes are never a precise recipe. In our experience, they are whatever you have handy and fancy that day.

Depending on the veg you use, the omelette will have a variety of benefits to you. One of your 5-a-day is approximately 80g so you could easily get 3-5 of yours in this one dish (which is great because we should really be eating more than 5!).

Comment below and let us know what veg you’ve used. Perhaps you’ve managed to include even more veg? Recommend some delicious ingredients you have had omelette success with.

1tsp extra virgin olive oil

1/2 onion

1 clove, garlic

1/2 bell pepper

1 baby courgette or 1/2 medium courgette

handful (approx. 80g) mushrooms

2 eggs

Salt and black pepper

  1. Finely chop the onion and garlic, dice the pepper and slice the baby courgette in to small circles
  2. Soften the onion, garlic and bell pepper in the olive oil
  3. Add tender baby courgettes and mushrooms but stop cooking when they still have a slight bite
  4. Beat together the eggs with a pinch of salt and a good grinding of pepper. Pour in with the veg and ensure the rich, satisfying eggs are still soft in the centre when your omelette is ready
  5. Season to taste. Pan to plate in less than 10 minutes – enjoy!
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