Vegetarians will be more than happy with this spicy omelette, which is bursting with flavour.


  • For the vegetable filling

  • 2 tbsp vegetable oil

  • 2 cloves garlic, finely chopped

  • 1 Spanish onion, finely chopped

  • 2 tbsp tinned sweet corn

  • 50g/2oz frozen peas

  • 2 tomatoes, seeded and finely chopped

  • 1 carrot, finely chopped

  • ½ red pepper, finely chopped

  • 1 tbsp curry paste

  • 2 tbsp light soy sauce

  • ½ tsp caster sugar

  • ½ tsp ground black pepper

  • 1 tsp chopped coriander

  • ½ tsp chopped mint

  • For the omelette

  • 3 eggs

  • 1 tbsp light soy sauce

  • 2 tbsp vegetable oil

  • Green salad leaves, to serve


  • 1.

    First make the filling. Heat the oil in a wok and fry the garlic until golden. Add the remaining ingredients in turn, cooking for about 5-10 minutes and stirring constantly. Remove from the heat and set aside.

  • 2.

    Beat the eggs, add the soy sauce and mix well. Heat the oil in a non stick frying pan, tilting it to coat the entire surface with the oil.

  • 3.

    Pour in the egg and tip the pan to spread evenly. When the egg has dried, remove and set aside and repeat. Place 1-2 tablespoons of filling in the centre of the omelette and fold in the sides of the omelette to make a square parcel. Cook briefly to warm through the filling, then lift carefully onto a dish and serve with some green salad leaves.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 941kj
  • Fat Total 71g
  • Saturated Fat 8g
  • Protein 30g
  • Carbohydrate 54g
  • Sugar 24g
  • Sodium 2018mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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