Grilled Capsicum Omelette


  • 2 eggs
  • 25g all-bran fibre toppers
  • 1 grilled capsicum, skin removed
  • Fresh basil, finely sliced
  • Salt and pepper for seasoning
  • Olive oil for cooking


  1. Beat two eggs in a small bowl add all-bran to egg mixture.
  2. Slice grilled capsicum and add to egg mixture, add sliced basil and pepper to egg mixture, beat gently to combine.
  3. Heat some oil in a small pan over high heat, pour in egg mixture and turn heat to low.
  4. When the top is almost cooked, roll the egg in the pan until it resembles a roll (wrap).
  5. Serve with wholemeal toast fingers.