Lentil omelettes with braised capsicum & watercress

A vegetarian option perfect for a casual dinner.

  • 40 mins cooking
  • Serves 2
  • Print
Brought to you by ENSURE


Lentil omelettes with braised capsicum & watercress
  • 2 tablespoons extra virgin olive oil
  • 1 small (300g) red and yellow capsicums, seeded, sliced thinly
  • ½ (400g) can salt-reduced lentils, drained, rinsed
  • 1/3 cup soft fetta
  • 3 eggs
  • 2 teaspoons ground cumin
  • 6 scoops vanilla ENSURE
  • watercress, cherry tomatoes and toast, to serve


Lentil omelettes with braised capsicum & watercress
  • 1
    Heat half the oil in a large heavy-based saucepan over low-medium heat. Cook capsicum, covered, stirring occasionally, for 15 minutes or until very soft and golden brown.
  • 2
    Mash lentils and 2 tablespoons fetta in a large bowl. Add eggs, cumin and Ensure mixed with 1/3 cup (80ml) water; season. Whisk well to combine.
  • 3
    Heat half of remaining oil in a small non-stick frying pan over medium heat. Add half of the egg mixture; cook for 2 minutes, using a spatula to pull egg inwards from edge of the pan towards the centre to create folds, letting raw egg mixture fill any gaps. Sprinkle half of the capsicum mixture and remaining fetta over one half of the omelette. Cook for 1 minute; flip uncovered half over top to cover capsicum mixture. Slide carefully onto a plate. Repeat with remaining oil, egg mixture, capsicum and fetta to make second omelette.
  • 4
    Serve omelettes with watercress, tomatoes and toast.

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