Ingredients
8 eggs1/2 tsp salt1 tsp canola oil1/4 small red onion, diced1/4 cup finely diced red bell pepper1/4 cup thinly sliced asparagus1 cup packed baby spinach, chopped1/4 cup canned lentils, drained and rinsed4 tsp finely grated parmesan, optionalInstructions
WHISK eggs with salt in a medium bowl. Season with pepper.
HEAT a small non-stick frying pan over medium-high. Add oil, then onion, pepper and asparagus. Cook, stirring frequently, for 2 min. Add spinach and lentils. Cook until spinach wilts, about 1 min. Transfer to a bowl.
REDUCE heat to medium-low. Add 1/4 of egg mixture to same frying pan. Cook, unstirred, until edges are set, 2 to 3 min. Use a spatula to lift edge of omelette, pulling toward the centre and tilting pan to allow uncooked eggs to run underneath. Repeat until mixture is almost set and the bottom is golden brown, 2 to 4 min. Sprinkle 1/4 vegetable mixture overtop. Carefully slip a spatula under the eggs and flip the omelette. Cook until lightly golden, about 1 min. Slide omelette onto a plate and top with parmesan. Repeat with remaining eggs and vegetables. Serve immediately.
Nutrition
Calories 178, Protein 14 g, Carbohydrates 5 g, Fat 11 g, Fibre 1 g, Sodium 441 mg.