Pesto and Roasted Veg Omelette Wrap (LC)

Ingredients

• ½ red onion

• ½  red pepper (bell pepper)  

• 8 slices courgette (zucchini)

• 5 mushrooms  

• Dash of black pepper  

• ½ tsp mixed herb

• 1 heaped tsp pesto

• 2 eggs

• 15ml (1 tbsp) milk (0.75 Aus tbsp -15ml)  

• 1 tsp of butter

• 30g (1/4 cup) (1 oz) cheddar cheese, grated

• 1 tsp olive oil (optional)

Instructions:

1. Preheat the oven at 180 degrees Celsius (350  degrees Fahrenheit/Gas Mark 4).  In a bowl add the sliced vegetables, season  with black pepper, mixed herbs and add pesto  (add a little drop of olive oil if a bit dry). 

2. Line a baking tray with baking paper and  place the vegetables on it spaced out.  Roast in the oven for around 30 mins. 

3. In the meantime prepare the omelette wrap.  Beat the eggs and milk in a bowl, season. 

4. Add some butter to a non stick pan and once  melted, pour on the egg mixture. 

5. Heat for 2 minutes until the egg solidifies, then turn over. 

6. Bake the other side for % minute (can also do  the other side under the gill if can’t flip). 

7. Once the omelette is cooked place on a plate  and add the roasted vegetables and top with  grated cheese. 

8. Roll up the omelette as a wrap and cut in half.

Lunch

Serves: 1

Low Carb