Traditional Veggie and Cheese Omelette

A great basic recipe to get kids in the kitchen and learning about healthy eating.

  • Prep time: 5 min
  • Makes: 2 omelettes to serve 4
  • Cook time: 2-3 min

Nutritional Information


  • Calories
  • Fat
    20.5 g
  • Cholesterol
    138 mg
  • Carbohydrates
    4.6 g
  • Dietary Fibre
    1.3 g
  • Protein
    21.5 g


1 cup / 250 g Naturegg Omega Plus, well shaken
1/8 tsp / 0.5 ml each salt and pepper
2 tsp / 10 ml vegetable oil
2/3 cup / 150 ml cooked broccoli florets or asparagus or green bean pieces
1/2 cup / 125 ml shredded old Cheddar cheese


  1. Whisk liquid eggs with salt and pepper. In 9” (23 cm) non-stick skillet, heat oil over medium-high heat. Pour in eggs.

  2. As eggs set on bottom, pull edges into middle of pan, tipping pan to allow uncooked portion to flow underneath. When egg is almost set; cook about 1 minute or until bottom is golden and top is still slightly runny.

  3. Sprinkle broccoli and cheese evenly over one half of omelette. Using a spatula, fold other half of omelette over broccoli mixture. Cut in half and slide onto two plates.


  1. Use any leftover cooked vegetables. Or cook vegetables in microwave about 1 minute or until tender crisp. Serve with crusty bread* and a tossed salad.

Gluten Free

  1. If using pre-packaged shredded Cheddar cheese choose one that is gluten-free. If serving with bread choose gluten-free bread.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

Tips: Shell Eggs

To freeze whole eggs, crack into an ice cube tray and freeze. Once frozen, transfer to ziplock bag. Ready to thaw and use!

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