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Middle Eastern Vegetable Omelette

QuickMain MealsVegetarian Middle Eastern
Serves 4Time 15 mins

A traditional baked omelette filled with veggies

Fat - total 17g 24%
Fat - saturated 4g 16%
Salt 379mg 16%
Protein 24g 49%
Carbs 47g 15%
Sugar 14g 16%
Energy 1841kJ 21%

% based on an adult’s recommended daily intake


  • ( 3 medium) Zucchini, unpeeled
  • ( 3 medium) Peeled carrot
  • ( 1 bunch) Fresh parsley
  • ( 2/3 bunch) Fresh mint
  • ( 7 stems) Fresh spring onion
  • ( 2 cloves) Raw garlic, peeled
  • ( 9 large) Egg
  • ( 1 tbsp) Olive oil
  • ( 1 medium) Red capsicum, fresh
  • ( 1 cup) Plain flour
  • ( 1 tsp) Iodised table salt
  • ( 1/2 tsp) Ground black pepper


  1. Preheat oven to 180C degrees (C).
  2. Shred all vegetables and leave aside.
  3. Add salt and pepper to the eggs and whisk well.
  4. Mix vegetables and eggs together.
  5. Add flour gradually to the mixture until well combined.
  6. Oil an oven tray lightly then put the mixture in the tray.
  7. Bake in the oven for 15 minutes, until golden.
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