Silverbeet omelette with capsicum salad

Add more greens to your meal.

  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
This tasty, wholesome and nourishing silver beet omelette with capsicum salad is a delicious vegetarian breakfast, lunch, or dinner!


Silver beet omelette with capsicum salad
  • 260 gram chargrilled red capsicum (bell pepper), drained, sliced thickly
  • 1 tablespoon fresh thyme leaves
  • 1 clove garlic, crushed
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 6 medium stalks silver beet (swiss chard)
  • 10 free-range eggs
  • 1/4 cup (60ml) milk
  • 2 clove garlic, extra, crushed
  • 3 cup (350g) firmly packed snow pea tendrils
  • 1/2 cup (40g) shaved pecorino cheese


Silver beet omelette with capsicum salad
  • 1
    Combine capsicum, thyme, garlic, vinegar and oil in a large bowl; stand for 15 minutes.
  • 2
    Meanwhile, cut stems from silver beet (save for another use if you like); shred leaves. Whisk eggs, milk, shredded silver beet and extra garlic in a large bowl; season.
  • 3
    Heat a small non-stick frying pan over medium heat. Pour one-quarter of the egg mixture into pan; tilt pan to cover base with egg mixture. Cook over medium heat for 3 minutes or until omelette is just set. Carefully slide omelette onto plate; cover to keep warm. Repeat with remaining egg mixture to make 4 omelettes in total.
  • 4
    Add snow pea tendrils and pecorino to capsicum mixture; toss to combine.
  • 5
    Serve omelettes topped with capsicum salad.

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