Your heartHealthy livingFor professionalsResearchHow you can helpAbout us

Heart healthy recipes


6-ingredient Spanish omelette

6-ingredient Spanish omelette

1 serves

10 m

10 m


  • 1 cup (150 g) chopped, cooked orange sweet potato
  • 50 g roasted capsicum, drained, chopped
  • 20 g baby spinach leaves
  • 2 eggs, lightly beaten
  • 1 tablespoon sliced black olives
  • 1½ tablespoons grated parmesan cheese


Step 1

Heat a lightly oiled, ovenproof, small non-stick frying over a medium heat. Add sweet potato and cook, stirring, for 2-3 minutes, until heated through.

Step 2

Stir in capsicum and spinach. Pour over eggs. Season with freshly ground pepper. Sprinkle with olives and 1 tablespoon parmesan. Cook for 2-3 minutes, until almost set. Meanwhile, preheat oven grill to medium-high.

Step 3

Place pan under preheated grill. Cook for about 2 minutes or until omelette is set and top is lightly browned. Sprinkle with remaining parmesan. Slide onto a plate to serve.


  • This omelette is ideal for an easy dinner and a great way to use up whatever veggies you have on hand. Replace the sweet potato, roasted capsicum and baby spinach leaves with 220 g of leftover steamed, boiled or roasted vegetables e.g pumpkin, carrot, potato or broccoli. Alternatively, use fresh veggies, such as sliced mushrooms, chopped capsicum or halved cherry tomatoes, or a frozen vegetable mix if you prefer. ​
  • Double the recipe and cook in a medium frying pan to serve 2 or whip up extra individual omelettes to feed the whole family.
  • Any leftover omelette can be refrigerated and served with a leafy salad for lunch the next day.
Colourful salad featuring mango, greens and grilled squid

Omega-3 recipes e-book

Explore our collection of simple and heart-healthy recipes rich in omega-3.

You might also be interested in

A bowl of corn salad featuring arugula and avocado
Corn, avocado and chickpea salad

6 serves

20 m

4 m

Savoury breakfast muffins

4 serves

15 m

20 m

Salmon shakshuka

4 serves

10 m

20 m