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  • 2 large free-range eggs

  • sea salt

  • freshly ground black pepper

  • 1 tbls rice bran oil

  • 1 small handful Cheddar cheese, grated, optional

  • 1 cup of mixed vegies of your choice, capsicum, onion, garlic, tomato, mushroom, spinach etc. 

  • fresh herbs, parsley, basil 

  1. Crack the eggs into a mixing bowl with a pinch of salt and pepper. Beat well with a fork.

  2. Put a small frying pan on a low heat and let it get hot. Add the rice brain oil.

  3. Add in your vegies and cook off for about 1 minute.

  4. Add your eggs and move the pan around to spread them out evenly.

  5. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese, spinach and herbs, if usin.

  6. Using a spatula, ease around the edges of the omelette, then fold it over in half.

  7. When it STARTS to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.

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