Courgette, Kale & Garlic Omelette

Courgette, Kale & Garlic Omelette

294 kcals  |  Carbs: 17g  |  Fat: 19g  |  Protein: 17g

Serves: 1
Time: 15 mins

A perfect high protein addition to your breakfast rotation. Deliciously savoury and a great recipe to get creative with.


  • 1 handful of cherry tomatoes, halved
  • 1/2 tbsp white wine vinegar
  • 2 tsp olive oil
  • 1 garlic clove, sliced
  • 1 courgette, grated
  • 1 handful of kale
  • 30g frozen peas
  • 1 pinch of dried chilli flakes (optional)
  • 2 eggs, beaten


  1. To a bowl add the cherry tomatoes with the white wine vinegar. Season with salt and pepper and and mix well.
  2. In a small pan, heat 1 teaspoon of olive oil and cook the garlic for 1 minute until fragrant.
  3. Add the courgette to the pan and cook for 5 minutes or until the moisture has evaporated.
  4. Add the kale and peas, and cook for a further 2 minutes until the kale has wilted. Season with salt and pepper and stir in the chilli flakes. (optional)
  5. In a separate pan, heat a small non-stick frying pan with the remaining teaspoon of olive oil.
  6. Season the beaten eggs with salt and pepper before adding them to the pan, swirling and lifting the edges so you have a large, flat omelette.
  7. Once the omelette has almost cooked through, add the cooked vegetables onto one side of the omelette, then carefully fold over.
  8. Add to a plate and serve with the cherry tomatoes.

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