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Egg Omelette Wrap

Egg Omelette Wrap

Egg Omelette Wrap


  • 8 eggs
  • 8 tbsp water
  • Freshly ground black pepper
  • 2 tbsp snipped chives
  • 3 shallots, finely chopped
  • 1/2 red capsicum, finely chopped
  • 4 sheets flat or mountain bread
  • Canola oil spray


  1. Beat eggs and water together with fork. Add pepper and stir through.
  2. Heat frying pan and spray with oil. When hot, pour in 1/4 of the egg mixture.
  3. Tilt pan and lift up the edge of the omelette so the egg mixture runs underneath.
  4. As the omelette begins to set sprinkle with a quarter of the chives, shallots and capsicum.
  5. Cook for a further minute and as soon as the omelette sets, remove from the pan & place on bread. Roll up and serve.
  6. Repeat 3 more times, spraying the pan with oil before cooking each omelette.


If you don't have shallots or red capsicum, use whatever nutritious, tasty ingredients you have in the fridge.

Nutritional Information

  • Serving size 184g
  • Energy 1250kJ 299kcal
  • Protein 18g
  • Total fat 9.2g
  • Saturated fat 2.5g
  • Carbs (total) 34.1g
  • Carbs (sugar) 3.7g
  • Sodium 462mg
  • Fibre 3.2g
  • Vitamin D 5.2µg

All nutrition values are per serve.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people