Want to eat some healthy veggies with your next omelet? Spread a few tablespoons of our Fresh’nFree Vegetable Bolognese over the egg layer as it cooks in the pan. Yummy!


  • Pinch each salt and pepper
  • 1 teaspoons olive oil
  • ¼ cup Fresh’nFree Vegetable Bolognese
  • 1 Tablespoon fresh chopped parsle
  • 2 eggs
  • 2 Tablespoons water
  • 1 to 2 Tablespoons grated Parmesan cheese (optional)


1.  Beat together the eggs, water, cheese, (if using) salt and pepper in a small mixing bowl until well blended.


2.  Heat the butter or oil in a small non-stick omelet pan or skillet over medium-high heat, tilting the pan to coat the bottom.


3.  Pour the egg mixture into the pan; it will start to set immediately.


4.  In 1 to 2 minutes, when the top surface of the eggs is thickened, spoon the Fresh’nFree Vegetable Bolognese onto one side of the omelet; sprinkle the parsley over the sauce.


5.  Using a broad metal spatula, fold the omelet in half over the filling. Reduce heat to lowest setting, cover and cook about 1 minute more or until the filling is warm and the egg is fully set.


6.  Slide the omelet onto a plate and serve immediately.



Natalie Garg