Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small red and yellow (300g) capsicums, seeded, sliced thinly
  
• ½ x 400g can salt-reduced lentils, drained, rinsed
• ⅓ cup soft fetta
• 3 eggs
• 2 teaspoons ground cumin
• 6 scoops Ensure® Gold™ Vanilla powder
• Watercress, cherry tomatoes and toast, to serve

Method

1. Heat half the oil in a large heavy-based saucepan over low-medium heat. Cook capsicum, covered, stirring occasionally, for 15 minutes or until very soft and golden brown.
2. Mash lentils and 2 tablespoons fetta in a large bowl. Add eggs, cumin and Ensure® Gold™ Vanilla powder mixed with ⅓ cup (80ml) water; season. Whisk well to combine.
3. Heat half of remaining oil in a small non-stick frying pan over medium heat. Add half of the egg mixture; cook for 2 minutes, using a spatula to pull egg inwards from edge of the pan towards the centre to create folds, letting raw egg mixture fill any gaps.
4. Sprinkle half of the capsicum mixture and remaining fetta over one half of the omelette. Cook for 1 minute; flip uncovered half over top to cover capsicum mixture. Slide carefully onto a plate. Repeat with remaining oil, egg mixture, capsicum and fetta to make second omelette.
5. Serve omelettes with watercress, tomatoes and toast.