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Our Very Best Western Omelette


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Ingredients

2 eggs

30 ml (2 tablespoons) milk or enriched vegetable beverage  

Pepper & salt to taste

About 30 ml (2 tablespoons) sweet red pepper, chopped

About 15 ml (1 tablespoon) red onion, chopped

About 60 ml (1/4 cup) ham, sliced into cubes (or vegan equivalent, such as seitan)

About 15 ml (1 tablespoon) Patience Fruit & Co 3 Fruit Blend, Sweetened with Cane Sugar, finely chopped

About 30 ml (2 tablespoons) cheddar cheese, grated

1 big handful of spinach, slivered with scissors

Preparation time 5 minutes
Cooking time 7 minutes Portions 1 serving

News flash – eggs aren’t just for breakfast! A case in point: our decadent Western omelette, which  deliciously contrasts our three-fruit blend with the salty flavour of ham.

This is an extremely flexible recipe. The quantities are up to you –  just take a look in the fridge and use what you find there.

This is a great dish for brunch or dinner – nutritious and super-quick to whip up! 

 

Ingredients

2 eggs

30 ml (2 tablespoons) milk or enriched vegetable beverage  

Pepper & salt to taste

About 30 ml (2 tablespoons) sweet red pepper, chopped

About 15 ml (1 tablespoon) red onion, chopped

About 60 ml (1/4 cup) ham, sliced into cubes (or vegan equivalent, such as seitan)

About 15 ml (1 tablespoon) Patience Fruit & Co 3 Fruit Blend, Sweetened with Cane Sugar, finely chopped

About 30 ml (2 tablespoons) cheddar cheese, grated

1 big handful of spinach, slivered with scissors

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Steps

  1. Whisk eggs with milk, pepper and salt in a small bowl. Set aside.

  2. In a pan over medium heat, sauté onion and red pepper in oil until softened, about 3 minutes. Add ham and dried fruit to the pan. Pour in egg mixture and cook omelette for about 3 minutes.

  3. Sprinkle with cheddar and spinach. Once the cheese has melted, take pan off the heat, fold omelette and place on serving plate. Serve with sliced country-style bread, toasted.

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