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Omega-3 Omelet with Carrots and Tomatoes

Serves 4


  • 2 tbsp extra virgin olive oil
  • 1 bunch spring onions, sliced
  • 4 tomatoes, diced
  • 2/3 cup carrots, grated
  • 8 eggs enriched with omega-3 fatty acids
  • 2 tbsp nonfat natural yogurt
  • 1/2 tsp dried marjoram


  • Beat eggs and combine with rest of ingredients, except olive oil, in a large bowl.
  • In a non-stick frying pan, heat olive oil. Pour in egg mixture. Cook until just set.
  • Turn omelet over once. Transfer onto a plate and garnish as desired.