3/4 cup sliced zucchini
1 loosely packed cup of shredded kale

½ cup halved cherry tomatoes

1 tbsp minced parsley

1 egg + 3 egg whites (2 eggs would probably work here too, but I only had 1 in the fridge when I made it!)

3 tbsp almond milk or other milk of choice

½ tsp dried oregano

¼ tsp smoked paprika

½ cup cooked lentils (choose your favorite kind – I used green ones)


Mist a frying pan with olive oil and sauté the zucchini, kale and tomatoes on high for 2 minutes or until the kale is bright green.

Meanwhile, whisk together the egg, egg whites, milk, oregano and paprika in a bowl.

Pour the egg mixture into the frying pan on top of the veggies. Swirl it around, then reduce heat to medium and let the egg begin to set.

As this happens, scatter the lentils into the pan. Let the omelette cook for 4-5 minutes, lifting the edge occasionally with a flipper and tilting the pan slightly so that any uncooked egg can run underneath.

Once set, flip the omelette in half and transfer to a plate. Serve with a green salad on the side if desired.