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Vegetarian Protein Omelette with Avocado

A super low-carb, high-protein recipe that you can throw together in 20 minutes. Versatile as a brunch, post-training meal or quick dinner, this dish is a handy one to know
Course Main Course
Cuisine World
Keyword dairy free, egg, gluten free, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1
Calories 280kcal


  • Frying pan



  • 100 g Quorn Pieces (GF)
  • 1 tbsp gluten free soy sauce e.g. Yutaka
  • 50 g (1 medium-small) new potato, boiled
  • 2 medium eggs, beaten
  • 45g



  • 1 tsp turmeric
  • Black pepper, to taste


  • Using a non-stick frying pan, cook the Quorn pieces for 5 minutes on a high heat, stirring regularly.
    (I prefer to dry fry to avoid too much extra fat, but you can use oil if preferred). 
  • Turn down the heat slightly and add the soy sauce and potato slices, then cook for a further 10 minutes, adding a little water if necessary
  • Add the black pepper and turmeric to the bowl of beaten egg
  • Tip the eggs into the pan and stir constantly for 1-2 minutes until scrambled 
  • Serve with the avocado, adding salt to taste