A quick and easy favourite with a good balance of protein and healthy carbohydrates to fit perfectly into your maintenance program.
Total Time 6 minutes
Servings 1


  • 2 free range eggs
  • 2 tsp water
  • Cayenne or black pepper to taste
  • 1 small red or brown onion sliced finely
  • 6 cherry tomatoes
  • 1 tbsp feta cheese
  • 1 tbsp fresh parsley finely chopped
  • ½ tsp olive oil


  • Heat the oil in a small non-stick frying pan on high.
  • Add the tomatoes (save 2), add onions (save a couple of slices), and pepper to the pan and reduce to medium heat quickly tossing the vegetables until slightly soft.
  • Remove the vegetable mix from the pan and set aside.
  • Mix the eggs with the water and pour mixture evenly into the pan. If you don’t have a non stick pan you may need to add a little more oil.
  • Allow to cook and set a little, then add the vegetable mix.
  • Crumble 2/3 of the fetta into the omelette.
  • Using a spatula loosen the edges of the omelette from the pan and fold half of it over the vegetables.
  • Cook for a minute then flip the omelette over and cook for another minute on this side.
  • Serve garnished with the saved feta crumble, chopped parsley, tomato halves & onion slices.

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