Cheese and Roasted Veg Omelette Wrap (LC)

Ingredients

• ½ red onion

• ½ red pepper (bell pepper)

• 8 slices courgette (zucchini)

• 5 mushrooms

• Dash of black pepper

• ½ tsp of mixed herbs

• 1 tomato

• 2 eggs

• 15ml (1 tbsp) milk (0.75 Aus tbsp -15ml)

• 1 tsp of butter

• 30g (¼ cup, grated)(1 oz) of grated cheddar cheese

Instructions:

1. Preheat the oven at 180 degrees Celsius (350 degrees Fahrenheit/Gas Mark 4). In a bowl add the sliced vegetables other than tomato, season with black pepper and mixed herbs.

2. Line a baking tray with baking paper and place the vegetables on it spaced out.

3. Roast in the oven for around 30 mins adding the tomato for the last 10 mins.

4. In the meantime prepare the omelette wrap. Beat the eggs and milk in a bowl, season.

5. Add some butter to a non stick pan and once melted, pour on the egg mixture.

6. Heat for 2 minutes until the egg solidifies, then turn around. Bake the other side for ½ minute (can also do the other side under the grill if can’t flip).

7. Once the omelette is cooked place on a plate and add the roasted vegetables and top with grated cheese.

8. Roll up the omelette as a wrap and cut in half.

Lunch

Serves: 1

Low Carb