Lentil omelettes with braised capsicum & watercress

Recipe

This delicious, Mediterranean-inspired lentil omelette is packed with flavour and nourishment. Featuring a spiced egg and lentil base, softened capsicum, a hint of chilli, and creamy feta, it’s a satisfying twist on a classic breakfast. 

Ingredients

• 1½ teaspoons coriander seeds (see tips)
• 1½ teaspoons cumin seeds
• 1 tablespoon extra virgin olive oil
• 1 medium red capsicum (bell pepper) (200g), seeded, sliced thinly
• 2 medium yellow capsicums (bell peppers) (400g), seeded, sliced thinly
• 1 fresh long green chilli, sliced thinly
• 1½ tablespoons red wine vinegar
• 6 eggs
• 400g (12½oz) can salt-reduced lentils, drained, rinsed
• 1/3 cup (80ml) milk
• ¼ teaspoon cracked black pepper
• 2 tablespoons soft fetta
• 200g (6½oz) cherry truss tomatoes, halved
• 60g (2oz) trimmed watercress
• 4 slices wholemeal sourdough bread (45g), toasted

Method

1. Heat a small heavy-based non-stick frying pan over medium heat, add seeds; cook, stirring, for 2 minutes or until fragrant. Crush seeds using a mortar and pestle; set aside. Wipe pan clean.
2. Heat 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. Stir in chilli and vinegar; remove from heat.
3. Meanwhile, place eggs, lentils, crushed seeds, milk and pepper in a large bowl. Pulse with a stick blender until almost smooth, with some coarsely crushed lentils still visible.
4. Heat a small frying pan over medium heat. Add a quarter 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. Sprinkle a quarter of the capsicum mixture and 2 teaspoons 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 three times with remaining egg mixture, capsicum mixture and fetta to make three more omelettes.
5. Top omelettes with tomatoes and watercress. Serve with toast.

TIPS

• Swap the whole seeds for ground cumin and coriander, and omit step 1, if you like.
• If you don’t have a stick blender, use a blender or small food processor.

Article published in July 2025

Recipe reproduced with permission from Australian Women's Weekly Food.