Red Veggie Omelette

🔺1 tsp extra virgin olive oil
🔺1/8 red onion, diced
🔺1/4 red capsicum, diced
🔺1/2 medium potato, finely diced
🔺1/4 cup purple cabbage, shredded
🔺1/2 tomato, diced
🔺2 free-range eggs, beaten
🔺salt
🔺pepper

If making more than one serve, cook one omelette at a time.

Heat oil in a frying pan over medium-high heat. Add onion, capsicum and potato and cook for 4-5 minutes or until veggies are tender.

Add cabbage and tomato and cook for a further 2-3 minutes until all veggies are tender.

Remove veggies and return pan to the heat. Add the eggs and swirl around the pan to cover the base.

Sprinkle the veggies over the top of one half of the cooked egg and season with salt and pepper.

Carefully slide the omelette out of the pan onto a plate and fold the egg over the veggies to serve.