Directions

STEP 1 | WHISK

Whisk eggs with salt & pepper in a medium bowl.

STEP 2 | PREPARE THE MIXTURE

Heat a large non-stick frying pan over medium-high. Furthermore, add 1 tsp oil, onion, zucchini and corn. Cook and keep stirring frequently, for 2 minutes. Also, add spinach and lentils. Cook for around 1 minute and keep stirring until the spinach wilts.  Furthermore, transfer the mixture to a bowl. Lastly, stir in tomato.

STEP 3 | FINALIZE THE MIXTURE

Reduce the heat to medium-low. In the same pan, add the remaining 1 tsp oil, then egg mixture. Cook, without stirring, until edges are set. Use a spatula to lift the edge of the omelette, pushing towards the centre and tilting the pan to allow uncooked eggs to run underneath. Furthermore, repeat until the mixture is almost set and the bottom is golden brown. Sprinkle vegetable mixture over top and then cheese.

STEP 4 | SERVE

Lastly, remove from the heat and cover the pan until cheese melts. It will take about 5 minutes. Slide omelette onto a plate. Serve and enjoy. 

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