Sweetcorn Omelette

This delicious omelette recipe makes the perfect healthy breakfast, lunch or dinner and is a great way of using up leftover veggies.

It can be served on its own or with a side salad for a more substantial main.

Sweetcorn Omelette
  • 5-10 minutes
  • 1 Servings
  • 1 cals


  • 3 medium eggs
  • 2 tsp. olive oil
  • 80g/3oz sweetcorn
  • 5 cherry tomatoes, chopped
  • ¼ red pepper, finely chopped
  • ½ tsp paprika
  • 15g/0.5oz spinach
  • 15ml/0.5fl oz almond milk, unsweetened


  1. Add 1 teaspoon of oil to a frying pan and quickly saute the tomatoes and red pepper for 2 minutes, then remove from the pan and set aside. Whisk together the eggs, milk and paprika.
  2. Add another teaspoon of oil to the pan to heat then pour in the egg mixture, tilt the pan so the mixture spreads out evenly and cook for 1 minute or so (until the egg mixture starts to hold together). Place the sweetcorn, spinach and sauteed vegetables on top of the egg and continue to cook for another 1-2 minutes. Serve up and enjoy!
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