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Stir-fried vegetable omelette

This dish is a good way of adding extra vegetables to an athlete's diet, providing at least two of the recommended five a day portions. The eggs supply protein to help re-build muscles after intense exercise while the vegetables add fibre, vitamins A and C, and potassium.

• Preparation: 10 mins
• Cooking: 10 mins
• Serves: 1

What you need:

• 2 teaspoons/10ml vegetable oil
• 1 small onion, sliced
• 1 garlic clove, crushed
• 1 teaspoon/5ml chopped fresh root ginger
• 1 small carrot, cut into strips
• 1/2 red pepper, deseeded and sliced
• 60g/2oz mange-tout, trimmed and halved
• 4 button mushrooms, sliced
• 1 tablespoon/15ml soy sauce
• Juice of 1/2 lime

For the omelette:

• 2 large British Lion eggs
• Salt and freshly ground black pepper
• 2 teaspoons/10ml vegetable oil

What you do:

1. For the stir-fried vegetables, heat the oil in a wok or heavy-based pan, and then add the onion, garlic and ginger. Cook for two minutes and add the carrot, mange-tout and mushrooms. Stir-fry for 3 - 4 minutes until softened. Stir in the soy sauce and lime juice and set aside.
2. For the omelette, beat the eggs in a small bowl and season with salt and pepper. Heat the oil in a medium non-stick frying pan, add the egg mixture and cook for 2 - 3 minutes over a medium heat until the egg is almost set all the way through.
3. Pile the stir-fried vegetables on one half of the omelette and fold the other half over the top. Slide onto a plate and serve with boiled noodles or rice.

This page can be found at: http://www.secretsauce.co.uk/vegetarian/omelette-recipes/stir-fried-vegetable-omelette/

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British Lion eggs

Look for the Lion on eggs to guarantee the highest standards of food safety. All Lion Quality eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.