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Traffic light omelettes recipe

A plate with a golden omelette that has different-coloured chunks of pepper

Prep time
10 mins

Cooking time
15 mins

Medium effort


  • 2 tsp vegetable oil
  • 1 red pepper, deseeded and chopped
  • 1 yellow pepper, deseeded and chopped
  • 6 spring onions, finely chopped
  • 8 eggs
  • 4 tbsp 1% fat milk
  • 1 pinch ground black pepper
Nutritional information

Nutritional analysis, per serving (1/4 recipe)

  • 795kJ / 190kcal
  • 14g protein
  • 6g carbohydrate, of which 6g sugars
  • 13g fat, of which 3g saturates
  • 2g fibre
  • 151mg sodium, equivalent to 0.4g salt


Heat 1 teaspoon of vegetable oil in a non-stick frying pan. Add the peppers and spring onions, and stir-fry for 3 to 4 minutes until soft. Tip them out of the pan into a bowl. Wipe out the pan with kitchen paper. Preheat the grill.

You'll find that a really good non-stick frying pan is very useful - and the omelettes won't stick!


Beat the eggs and milk together. Heat a few drops of vegetable oil in the non-stick frying pan and pour in one quarter of the egg mixture. Let it flow over the surface and cook for 1 to 2 minutes to set the base. 


Sprinkle one quarter of the pepper mixture evenly over the surface, then grill for 1 to 2 minutes until set. Slide onto a warm plate.


Repeat with the remaining mixture to make 4 omelettes. Serve, seasoned with black pepper.

Serve each omelette with a slice of wholemeal toast for a more filling breakfast.